Saturday June 7th Sausage Making with Russ Flint of Rain Shadow Meats
Russ Flint is the owner and butcher of Rain Shadow Meats on Capitol Hill. It is an exceptional butcher shop and one of the first of its kind, opening in 2010. Prior to his opening his own shop, Russ worked as the chef of the Boat Street Cafe and as a meat cutter for Whole Foods. For nearly fifteen years Russ has created fabulous sausages at Rain Shadow. I am excited that he has agreed to come to the farm to share his expertise in making sausages.
Russ will present a trio of sausages including a French Toulouse sausage and a country-style sage breakfast sausage. He will also take us through the preparation and process of preparing an emulsified sausage of Weiss Wurst.
The class will focus on the processes necessary to make sausages including sanitation, grinding of the meats, seasoning, filling the casings and the eventual cooking.
For lunch we will nosh on the Toulouse sausages with white beans, biscuits with sausage gravy and a bit of sauerkraut with the Weiss Wurst.
Russ Flint is the owner and butcher of Rain Shadow Meats on Capitol Hill. It is an exceptional butcher shop and one of the first of its kind, opening in 2010. Prior to his opening his own shop, Russ worked as the chef of the Boat Street Cafe and as a meat cutter for Whole Foods. For nearly fifteen years Russ has created fabulous sausages at Rain Shadow. I am excited that he has agreed to come to the farm to share his expertise in making sausages.
Russ will present a trio of sausages including a French Toulouse sausage and a country-style sage breakfast sausage. He will also take us through the preparation and process of preparing an emulsified sausage of Weiss Wurst.
The class will focus on the processes necessary to make sausages including sanitation, grinding of the meats, seasoning, filling the casings and the eventual cooking.
For lunch we will nosh on the Toulouse sausages with white beans, biscuits with sausage gravy and a bit of sauerkraut with the Weiss Wurst.
Russ Flint is the owner and butcher of Rain Shadow Meats on Capitol Hill. It is an exceptional butcher shop and one of the first of its kind, opening in 2010. Prior to his opening his own shop, Russ worked as the chef of the Boat Street Cafe and as a meat cutter for Whole Foods. For nearly fifteen years Russ has created fabulous sausages at Rain Shadow. I am excited that he has agreed to come to the farm to share his expertise in making sausages.
Russ will present a trio of sausages including a French Toulouse sausage and a country-style sage breakfast sausage. He will also take us through the preparation and process of preparing an emulsified sausage of Weiss Wurst.
The class will focus on the processes necessary to make sausages including sanitation, grinding of the meats, seasoning, filling the casings and the eventual cooking.
For lunch we will nosh on the Toulouse sausages with white beans, biscuits with sausage gravy and a bit of sauerkraut with the Weiss Wurst.