Sausage Making

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

So you want to learn how the sausage is made, do ya? Well, our head chef and butcher, Gracie, is here to teach you! In this class students will learn the basic techniques for making fresh sausage from scratch. We will start with fresh, heritage pork shoulders, learn to proficiently debone them and then grind and mix up 4 different kinds of sausage. Some sausage will be cased in traditional casings, some will be wrapped in caul fat (a gorgeous, lace-like fat that melts away when cooked). 

Students will each go home with a pound of freshly ground loose sausage to enjoy and experiment with at home. For those sausage lovers out there who seek to expand their depth of knowledge in this, frankly (pun intended), fascinating subject, we welcome you to join us in the grind! 

MENU

Classic Sweet Italian Fennel Sausage 
Moroccan Lamb Merguez Sausage
Breakfast Sausage 
Smoked Jalapeno Cheddar Sausage 

Dinner: 

Griddled Fresh Sausage, Buns, Toppings 
Potato Salad 
Mustard Seed Slaw 

This menu contains the following common allergens: Wheat and Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!