Join The Atlanta School and expert linkologists Greg and Julie Hahn for our 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.
Wine, beer and light snacks will be served.
Participants will take sausages home.
Sausage for 1 | $125
Sausage for 2 | $210