Ever wondered what goes into sausage, or considered making your own? In this class, Jules Carney of The Leaping Pig Charcuterie will teach you how to make quality home-made sausage, and you'll see - and taste! - for yourself that Arkansas farmers raise some of the highest-quality animals on some of the finest grazing lands in the country. Under his expert guidance, you'll make two kinds of fresh sausage: breakfast sausage and Italian sausage, with onions and peppers served on a toasted hoagie bun, plus you'll be able to carry these skills into more advanced forms and processes. Through meat selection, spice choices, tools, preparation, and cooking, you will be exposed to the whole process of making a quality sausage at home. It's one thing to make the sausages, but another to eat them!