Grilled Summer Sausage Dishes with Jack Peele of JACuTERIE

Jack Peele of JACuTERIE is the brilliant creator of exceptional cured meats and sausages here in the Hudson Valley. You’ve likely seen these at local purveyors and farmers markets. The one question Jack gets asked most is: “How do you cook sausage”? Grilling is the most popular way, and at this in-person demonstration class he will explain his techniques as he makes three delectable recipes that showcase sausages with distinct flavor profiles.

This class will move inside and out, from our kitchen to the courtyard as he prepares and grills the dishes. Class is limited to ten people. And YES students will eat the delicious results! Join Jack in our Hudson Valley/Berkshire kitchen to explore the possibilities of sausage as a key element for summer dishes. We know you’ll want to make these recipes at home.

NOTE: ALL participants must be vaccinated for Covid 19 in order to attend this class. Read our Covid 19 protocols below before signing up for this class.

Menu to include:

• Choripan: A traditional Argentinian sandwich made with chorizo, served on a baguette with fresh tomato “salsa” and both red and green chimichurri sauces.

• Curried Sausage Roti Wrap: Inspired by West Indian roti wraps, this dish is made with JACuTERIE Bombay bangers with a coconut curry sauce, cilantro, bean sprouts, crispy shallots and a squeeze of lime.

• Thai noodle salad with sausage: Jack’s take on the classic Thai salad. This can be made with rice, or fresh rice noodles, topped with sausage.

About Jack Peele and JACuTERIE:

Jack Peele is the owner and culinary master behind JACüTERIE, which makes classically inspired charcuterie in nearby Ancramdale, New York. Jack’s focus is 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 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.

Jack’s USDA-inspected charcuterie plant is located at his family farm, Herondale Farm using local pasture-raised pork for his charcuterie and sausages.

CLICK HERE TO ORDER A TICKET 

Important Information regarding our Covid19 Protocols:

This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes. The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking!

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.