Sausage Making Workshop


While seasoning meat is easy and commonplace, combining the right proportions of meat, fat and seasoning in a casing elevates food to iconic levels. Sausage making used to be commonplace as a way to elevate basic and affordable cuts of meat. Now you too can bring back this timeless art to your home kitchen! We will cover basic meat science, grinding, seasoning, stuffing and cooking. Participants will take home recipes and sausages completed in the workshop.

About the Instructor

Originally from the suburbs outside of Toronto, Greg Mountain left a decade ago to begin farming. After moving to Vancouver, he followed his passion for food into the butcher shop, where he has been apprenticing for the last three years. A proponent of ethical meat eating, focusing on using the whole animal, Greg has traveled further down the path of butchery and charcuterie, skills he is excited to share.

Date and Time

Saturday, Oct 7th | 2:00 pm – 4:00 pm (2 hours)


$45 ($38 for registered students — valid student ID is required) + GST

Click here to register for this workshop