When: Thu., Feb. 27, 4:30-5:30 p.m. 2020
Continue in the basics of preparing and grinding meat, walk through common areas of trouble, and go through the process of casing and linking the sausage.
Price: $5/members, $8/non-members
★★★★★★★★★★
1841 NE Third St. (Maker's District)
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