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.
“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.