August 7, 2003

 

NDSU 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. 26 and continuing through Dec. 9. The class will be held at Shepperd Arena on the NDSU campus.

NDSU meat scientist Marty Marchello will teach the course which will provide background in the science of sausage making and hands-on laboratory experience in making pork sausage, Polish sausage, jerky, head cheese and more. "The class is fun and participants get to learn a little about the chemistry behind sausage-making," Marchello says.

The course is open to NDSU students and to the general public. The cost is $330 for North Dakota residents and $374 for out-of-state residents who wish to take the course for 2 credits. The cost for those who wish to audit the course for no university credit is $141. A minimum of 12 students is required for the course to be held, so preregistration is requested. For more information, contact Holly Erdmann at (701) 231-7513.

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