On the Farm: Making Sausage
Explore the art of sausage making on a real hog farm. Learn to break down fresh pork, blend creative seasonings and master techniques for grinding, stuffing and linking sausages. Whether you're a curious home cook or an aspiring butcher, you'll leave with the knowledge and the links, you need to start crafting your own sausages at home.
| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 25204 | In-person | Oregon City MTVWHE CLASSROOM | Friday from 9am to 2:50pm | April 3, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 4/1. Must be 21+. | |
| 25205 | In-person | Oregon City MTVWHE CLASSROOM | Saturday from 9am to 2:50pm | April 4, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 4/2. Must be 21+. | |
| 25210 | In-person | Oregon City MTVWHE CLASSROOM | Saturday from 9am to 2:50pm | April 25, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 4/23. Must be 21+. | |
| 25212 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | April 26, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 4/24. Must be 21+. |
New to PCC? Follow the non-credit steps on the how to register page.