When: Sat., Feb. 28, 6:30-11 p.m. 2015
Join The Atlanta School and expert linkologists Greg and Julie Hahn for their second annual sausage-making workshop. Learn how the Sarasqueta family has been making Basque chorizo for generations with this small hands-on workshop that will cover meat selection, ingredients, casings, stuffing, processing and the final finished product. Take advantage of this off-campus winter workshop and enjoy the flavor of The Atlanta School. Learn more about this workshop at The Atlanta School website.
Price: $125, $210 for two