August 9, 2002

Sausage Making Class Scheduled

The Department of Animal and Range Sciences at North Dakota State University will offer the course, "Fundamentals of Meat Processing," Tuesdays from 5:30 to 9:20 p.m. beginning Aug. 27 and continuing through Dec. 10. NDSU meat scientist Marty Marchello will teach the course that will provide background in the science of sausage making and hands-on lab experience in making pork sausage, Polish sausage, summer sausage, jerky, head cheese and more. The class is fun, and participants get to learn a little about the chemistry behind sausage making.

The course is open to NDSU students and to the general public. The cost is $242 for students who wish to take the course for 2 credits or $121 for those who wish to audit for no university credit. Preregistration is requested. Please contact Holly Erdmann at (701) 231-7513.

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Source: Marty Marchello, (701) 231-7682, mmarchel@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu