Evento

Hands-On Sausage Making with Butcher Rian Rinn

This sausage-making course is open to all, whether you want to take your sausage recipe to the next level, or whether this will be your first time using a meat grinder. Learn about different kinds of grinds, how to mix spices with meat, how to know if you have used too much or too little salt, and when to season. Learn about aging, freezing, shelf-life, pink salt, and celery powder. Learn twisting techniques and the secrets of tenderizing. In this workshop Rian will cover a couple recipes, but more importantly he will give you the skills to develop your own. Everyone will go home with a hearty portion of sausage.

Butcher Rian Rinn was born in Dry Creek Valley. As a child Rian was an active member of 4H raising livestock for auction. He attended culinary school in San Francisco which led him to some of the finest restaurants in the world. From the kitchen of El Bulli, Rian realized his passion lay in meat and livestock production. He returned to Sonoma County to become head butcher at Willowside Meats and Golden Gate Meats North. By the end of 2013 Rian will open his own shop, Sonoma County Meat Co. in Santa Rosa, CA. It will include an educational component and the best meat in town!