For generations, people of German ancestry in the ridge country near La Crosse have made what they call “woosht” or “wurst,” which simply means “sausage” in German. These are large pork/venison ring sausages which are stuffed into natural casings and smoked in a backyard smokehouse. Come and be a part of a joyous early winter tradition and go home with some delicious homemade charcuterie. A great first class for beginning sausage makers.

Come learn the basics of the ancient art of tanning with plant agents, otherwise known as tannins. In this hands-on, information packed class we will learn skinning, scraping, cleaning, and dehairing of skins in preparation for tanning, and preparation of solutions, scudding, assessing and finally the finishing of skins in this tanning process.