The F. K. Bemis International Center is the hub of all international activity on campus, and is home to Language Services & Community Outreach.

Basics of Sausage-Making

Instructor: Gary Guth

Did you know that sausage-making dates back as far as 500 B.C. in ancient China, Rome and Greece? It’s a way of preserving meat that continues to be an important part of Wisconsin culinary culture. Sausage making is also an important skill for hunters to learn to use up extra venison after the big hunt. Door County native Gary Guth will teach participants how to make fresh homemade sausage without the surprise ingredients that store-bought sausages often contain. Guth trained at the National School of Meat Cutting and worked in the meat industry for 40 years. He was meat department manager at Sure Way Stores in Green Bay and De Pere; the director of meat and deli operations at Jubilee Foods in Green Bay; and most recently human resources manager of food service operations at Meat Processors, Inc. in Green Bay before retiring in 2011. Guth now enjoys spending time making fresh sausage and curing meats at home. He’ll share his secrets of this culinary art with you in this beginner’s class.

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