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STUDENTS JOIN HUMBER CULINARY FOR SUSTAINABLE SAUSAGE MAKING

March 6, 2018 


There's always something fun, tasty and sustainable being cooked up in the School of HRT. For the HRT culinary team, keeping things green is one of their main mandates. That's why the annual sausage making workshop hosted by Chef Shonah Chalmers is completely "no waste".

On Tuesday, February 27th, Chef Shonah teamed up with guest chefs Frank Formella and Wofgang Roessler to guide students through a sausage making workshop using all of the pork trim from regular culinary butchery classes. Students were involved in every step of the process, from the grinding to the casing.

Students produced a variety of sausage flavours including Italian, Greek, tex-mex, honey, brandy, cheese and more. At the end of the class, everyone went home with a package of sausages to cook themselves, plus some sides of mashed potatoes and braised cabbage.

Thank you to our students, faculty and guest chefs for helping to make this workshop possible! The School of HRT is proud of its faculty's efforts to teach and operate in a sustainable way.

Sausage Making at Humber

Students grinding pork meat

Students making sausage

Students casing sausage meat

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