Hands-On Classes
Sausage Making 101: The Wurst Case Scenario
Things to know
For 18+ only.
Additional wine or beer will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.
Making quality sausages at home doesn't have to be a grind!
Join Brock (“The Butcher”) Hetchler and Chef Jaclyn Beckmann inside the L’OCA Labs Signature Suite Kitchen for Sausage Making 101: The Wurst Case Scenario!
In this hands-on class, Brock the Butcher and Chef Jaclyn will cover every aspect of sausage making, from crafting different spice blends to choosing the ideal protein, grinding, mixing, stuffing, and of course, how to best cook your sausages!
We’ll kick Sausage Making 101: The Wurst Case Scenario off by diving straight into the basics – dicing a boneless pork shoulder (our 'meat block') into grinder-friendly chunks.
Then, it's your turn to grind your chosen meat and mix your sausage filling (that's 'farce' in chef-speak) to the perfect texture.
Everyone will take a turn using our hand-crank stuffer to fill their casings, learn from the pros how to twist each sausage link, and finally, we’ll share how to best package your fresh sausages for maximum freezer life.
Chef Jaclyn will then demonstrate the best ways to cook our sausages, and we’ll conclude with a delicious sausage tasting session, complete with L’OCA mustards, house-cut fries, and perfectly paired beers and wine!
About your instructor
Chef Jaclyn Beckmann
Chef Jaclyn Beckmann grew up in St. Albert and has since worked her way through some of Edmonton’s best kitchens.
While in culinary school, Chef Jaclyn became involved in everything she could; from catering large events to becoming the Vice President of The Culinary Committee for the Rocky Mountain Wine and Food Festival to assisting with the Gold Medal Plate Awards and even becoming a Front of House Leader.
After graduation, Chef Jaclyn worked her way up to become the Sous Chef at DOSC, and began creating her own menus, while gaining the confidence to start her own catering business on the side.
Before joining the culinary team at L’OCA, Chef Jaclyn's creativity continued to flourish as Head Chef at The Art of Cake, where she created up menus for a daily lunch service, weekend ‘speakeasy’ events, wine-paired meals, and more.