Culinary Crusaders Get Educated at Southern Food & Beverage Institute

Our Culinary Crusaders expanded their palate and took a sausage-making class at the Southern Food & Beverage Museum in New Orleans. Twenty-five culinary crusaders completed a 2-hour class learning the basics of sausage making, all in an effort to better perfect their infamous 'smoked sausage sliders.'

Here are some of the class takeaways from our Crusaders:

How to select the cut of meat to use for the sausage
Importance of 'fat to lean' ratios in the meat and how it affects making the sausage
USDA requirements
Food Safety concerns while preparing the sausage
Temperature regulations and how temperature affects the meat
Seasoning ratios of salts and other seasonings (2%)
How to grind and stuff the sausage
The use and selection of various casings

Another great takeaway, our Culinary Crusaders took this class in conjunction with University of Holy Cross students, formerly known as Our Lady of Holy Cross College, who are currently in their Food Science program. Our members were able to ask questions to the Food Science majors. The teacher of the course at University of Holy Cross, as well as the program coordinator, were also present. In the end, each student got to sample freshly made sausage and take a pound of sausage home.

Special thanks to the Southern Food & Beverage Museum and University of Holy Cross for providing our students with a next-level cooking and education experience.