Leesburg foodies to make their own farm-to-table sausages
Spring House Farm in Leesburg will soon hold the Farm to Fork: Sausage Making with Spring House Farm event for any food enthusiasts interested in getting hands-on in the process of making handcrafted sausages.
Spring House Farm is a collection of properties in Loudoun County owned by farmer Andrew Crush and his family, who bought and developed the properties to produce environmentally friendly, high-quality meat and dairy products. This was after the family had trouble finding such food products in local stores.
The farm’s products include grass-fed finished pork and beef, dairy products, pasture-raised sheep, and honey.
The sausage-making class will teach participants the ins-and-outs of grinding, seasoning, and stuffing their own sausages. Drawing from experience making small batch, handcrafted sausages, Andrew Crush will guide attendees through this process. Guests will be able to take their sausages home to enjoy.
After the class, guests will be treated to a farm-to-table dinner of pasta with Provence sausage, fresh salad, dessert, and wine to complement each course.
In-depth classes like this will often advertise event specifics in detailed brochures that potential participants can flip through. Specialty print shops offering brochure printing services can be useful to organizers considering this method of advertising.
The sausage-making class will take place on March 2 from 3:00 pm to 7:00 pm. The class will be held at Oatlands Historic House & Gardens, located at 20850 Oatlands Plantation Lane.
Spring House Farm is a collection of properties in Loudoun County owned by farmer Andrew Crush and his family, who bought and developed the properties to produce environmentally friendly, high-quality meat and dairy products. This was after the family had trouble finding such food products in local stores.
The farm’s products include grass-fed finished pork and beef, dairy products, pasture-raised sheep, and honey.
The sausage-making class will teach participants the ins-and-outs of grinding, seasoning, and stuffing their own sausages. Drawing from experience making small batch, handcrafted sausages, Andrew Crush will guide attendees through this process. Guests will be able to take their sausages home to enjoy.
After the class, guests will be treated to a farm-to-table dinner of pasta with Provence sausage, fresh salad, dessert, and wine to complement each course.
In-depth classes like this will often advertise event specifics in detailed brochures that potential participants can flip through. Specialty print shops offering brochure printing services can be useful to organizers considering this method of advertising.
The sausage-making class will take place on March 2 from 3:00 pm to 7:00 pm. The class will be held at Oatlands Historic House & Gardens, located at 20850 Oatlands Plantation Lane.