Jun
28
6:30pm 6:30pm

Butchery for the Home Cook: Linked Sausage

Dates & Times:
June 28th, 2017, 6:30-8:30pm

Location:
Sustainable Food Center
2921 E 17th St Bldg C
Austin, TX 78722 (view map)

What could be better at your holiday cookout than grilling up sausages you made yourself? In this class, you will learn how to create homemade link sausages, including:

  • how to select, cut, prep, season and grind meat;
  • types of casings and where to buy; 
  • safe food handling for meat; 
  • tools and techniques for stuffing, tying and cooking your sausages

Class will be led by professional butcher and co-founder of the Central Texas Meat Collective, Julia Poplawsky.

This class has optional hands-on sections. If you want to learn hands-on, please dress appropriately for the kitchen (closed-toe shoes, comfortable clothes, hair tie for long hair, etc.).

We will sample what we cook, but it might not be a complete meal.

Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.

Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.

 

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May
21
1:00pm 1:00pm

Whole Hog Butchery

Dates & Times:
May 21, 2016, 1:00 - 4:00pm

Location:
Sustainable Food Center
2921 E 17th St Bldg C
Austin, TX 78722 (view map)

Sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in our Whole Hog Butchery class! 

Join professional butcher and co-founder of the Central Texas Meat Collective, Julia Poplawsky, in SFC's The Happy Kitchen and learn how to break down a whole hog, transforming it into roasts, chops, ribs, pork belly and more. Learn what to do with the trimmings, skin and bones, and pick up tips for preparing and curing meat at home. Also joining us will be Leah Gibson, owner of Boxcar Farm & Garden, to talk about the pasture-raised, heritage breed hog that we will be using in class.

To allow time for one-on-one instruction and in-depth discussion, class size is limited to 12 hands-on participants.

Class will cover: 

  • bulk meat sourcing tips;
  • basic hog anatomy; 
  • safe handling of meat, knives and butchering tools; 
  • how to break down a whole side of hog into cook-ready cuts of meat; 
  • how to use the leftover bones, trimmings and skin

You will work together with Julia to produce all the cuts. Please wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: you will take home what you work with in class, approximately 10-15 lbs. of meat, bones, trimmings and skin. 

We will not cook in this class, but charcuterie and wine will be provided. 

Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.

Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.

Hands-on Price: $200

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Apr
8
1:00pm 1:00pm

Whole Lamb Butchery

Dates & Times:
April 8, 2017, 1:00-5:00pm

Location:
Sustainable Food Center
2921 E 17th St Bldg C
Austin, TX 78722 (view map)

Julia Poplawsky, co-founder of the Central Texas Meat Collective, returns to the Happy Kitchen for a Whole Lamb Butchery class! 

As spring approaches, so does the best time of year for lamb. Come sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in this once-a-year class. Julia will show you how to break down a whole lamb, transforming it into roasts, chops, ribs, sausage and more. Then each participant will receive a side of lamb to break down themselves. After all the cutting is done, we will turn the trimmings into lamb sausage. Also joining us will be farmer Leah Gibson, co-founder of the Central Texas Meat Collective, to talk about the work that goes into responsibly raising sheep in the Central Texas area.

To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants. All participants will learn: 

  • bulk meat sourcing tips;
  • basic lamb anatomy; 
  • safe handling of meat, knives and butchering tools; 
  • how to break down a whole side of lamb into cook-ready cuts of meat; 
  • basic sausage making skills

Hands-on participants will work together with Julia to produce all the cuts. Hands-on participants should wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: you will take home what you work with in class, approximately 10-15 lbs. of meat, bones, trimmings and sausage. 

We will not cook in this class, but charcuterie and wine will be provided. 

Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.

Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.

Price: $200

Sign up here!

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