Workshops & Classes, Food

The Atlanta School: Basque Sausage Making

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

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