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Sausage Making 101 

When: Mon., July 14, 6:30-8:30 p.m. 2014
Here’s a sausage party that’s worth clearing your calendar for: The meat experts at Berkeley’s Cafe Rouge (1782 Fourth Street) take you through the step-by-step process of how to grind, season, and case six different kinds of sausages, including spicy pork hot links, lamb crépinettes, lamb Merguez, and a few different chicken sausages. The $80 price of admission covers the cost of the hands-on class, plus six small plates (each featuring one of the sausages being made), a wine pairing, and a small package of sausages to take home. Head butcher Chuck Traugott will teach the class, which takes place in Cafe Rouge’s main dining room when the restaurant is closed. Executive chef Rick DeBeaord and owner Marsha McBride will be in the kitchen.
— Luke Tsai

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