Fall and winter are busiest at Michlitch Co., which holds sausage-making classes once a month during hunting season. Geared toward novice sausage-makers, classes cover basic procedures as well as types of sausages, ingredients, cures and additives. Cooking and tasting are included. “It’s hands-on,” said sausage-making instructor Richard Hodge. Plus, “They get to take some home.” Classes typically are scheduled for the third Saturday of each month from September through May. November’s class will be held a week early because of Thanksgiving. Each class usually draws 15 to 30 people, most are beginners. “Most of the students have no idea what to do,” Hodge said. “A lot of the ladies have never handled hog intestines before”/Adriana Janovich, SR. More here.

Question: Have you ever handled hog intestines?