The popularity of artisan foods has piqued interest in DIY classes on brewing, butchering, canning, pickling, bread-baking and cheese-making.
If you’re interested in sausage-making, consider learning the, um, ropes with Chris Kurzweil, owner of Kurzweil’s Country Meats in Garden City, Mo.
For two decades the charming butcher shop, general store and eatery has been a pit stop for local brat aficionados who enjoy the mashup of gourmet flavor combinations offered in the store’s refrigerated cases.
Flavors range from the best-selling jalapeno and cheddar to the highly experimental chocolate-and-strawberry blend conceived for Valentine’s Day, although it might work just as well on Fourth of July.
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“If it doesn’t taste good, it never happened,” Kurzweil jokes, although there’s no denying he has hit the bull’s-eye with sweet-savory combos such as habanero-peach, caramelized pear-Gorgonzola and applewurst.
At a recent class, 30 participants, mostly men, donned white butcher coats and got a lesson on how the meat is ground, mixed and then stuffed using a state-of-the-art computerized casing machine that spits out 100 links per minute.
For $30, class members take home 6 to 7 pounds of fresh sausage. Look for a schedule on Kurzweil’s Facebook page.
Kurzweil’s Country Meats: 30213 E. 286th Terr., Garden City, Mo.; 816-862-8463 or 816-773-6547; kurzweilscountrymeats.com; Facebook.