Cooking with Sausage, with Jack Peele

Jack Peele of JACuTERIE is the local hero of creating exceptional cured meats and sausages. You’ve seen his delectable products at area purveyors and farmers markets, and the one question he gets asked the most, especially during fall and winter, is “How do you cook sausage”? While grilling is the most popular way, there are many ways to cook sausages inside during the cooler months, some of them even better than simply grilling.

In this demonstration class Jack will cover the basics of cooking sausage, and explore a few classic recipes from Europe that use sausage in various ways. While traditionally these recipes are made with specific styles of sausage there are no hard rules, and any kind of sausage can be substituted in any of the recipes.

Join Jack in our Hudson Valley/Berkshire kitchen to explore the possibilities of sausage as a key element for cool weather dishes you’ll want to repeat in your own kitchen this winter.

Menu to include:

• The Basic Sausage (From here there are endless possibilities)
• Toad in the Hole: Classic English recipe – Roasted Sausage in a Yorkshire Pudding. Served with Onion Gravy)
• Sausage and Winter Squash Pasta – Italian Sausage Roasted Squash with Bay Leaves Served with Pasta
• Choucroute Garnie – an Alsatian dish comprised of Sausage and charcuterie braised in Sauerkraut, served with potatoes.

This demonstration class is limited to 12 people.

About Jack Peele and JACuTERIE:

Jack Peele is the owner and culinary master behind JACüTERIE, which makes classically inspired charcuterie in Ancramdale, New York. Focusing on small batch European-style dry-cured sausages, specialty smoked bacons, and fresh sausages. Drawing from the finest traditions from Europe and beyond, JACüTERIE products are all inspired by the varying flavors of the world, but are made locally in the Hudson Valley of New York with local pork and the finest spices and herbs.

Our USDA-inspected charcuterie plant is located at our family farm, Herondale Farm. We source all our pasture-raised pork for our charcuterie and sausages from family owned farms in New York state.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.