I'm always on the look out for interesting classes, techniques and recipes to further improve my cooking and creative life. So, when the email for Williams-Sonoma's selection of April classes appeared in my inbox, I eagerly double clicked to open the message. Quickly scanning the array of Sunday classes, my eyes caught sight of the one I had been waiting for since purchasing my Kitchen Aid stand mixer: "Techniques Class: From Scratch - Sausage".
Inspired, I immediately called and reserved a space in the class for my mother and I. Little did I know how much my relationship with meat crafting would change as a result.
