Annual Sausage Making Class
Borden, along with UW Meat Specialists, teach participants how to make different types of sausage and participants get to take product home with them. Sampling and sharing ideas is part of the fun!
Each year we make a different fresh product, smoked and dried product and lightly-smoked product.
Reservations are always taken on a “first come-first serve” basis until workshop limit of 50 is reached. The 2014 class is filled.
For more information, call Bonnie Borden, Dairy & Livestock Youth Educator, at the Dodge County UW-Extension Office. Call Bonnie Monday – Wednesday, 8 a.m. – 2 p.m., at: 920-386-3790.