Salt, fat, and grind are critical components to sausage. Join this interactive pork sausage making class to learn recipes, discuss key product components and the science to great sausage, as well as the affects of cooking.
Extension Agent – Agriculture & Natural Resources - Greenbrier County
West Virginia University
Salt, fat, and grind are critical components to sausage. Join this interactive pork sausage making class to learn recipes, discuss key product components and the science to great sausage, as well as the affects of cooking.