At White Oak Pastures, we think we do a pretty good job at making some delicious sausage. Join us on Saturday, August 16th from 9:00am - 2:00pm and don’t miss out on this opportunity to learn from those who developed our Cane Syrup Sausage, which was just named the best in the Meat and Seafood category for the Taste of Georgia competition!
Whether you’d like to join out of curiosity, or to expand your culinary skills for your homestead, this is the class for you! We will be led by Raymond, our Learning & Development Manager at the White Oak Pastures Processing Plant.
Some topics that we will cover are:
• Proper tools and equipment
• Selecting spices and ingredients and adding them to your grinds
• Ideal ingredient ratios
• How to use casings when making sausage
You will have the opportunity to create three pounds of fresh pork sausage to take home. The seasoning options will be Bratwurst or Italian. We will supply manual meat grinders to use for the workshop.
This hands-on workshop will include sausage tasting, along with a Farm-Fresh lunch.
Purchase your ticket here:
https://whiteoakpastures.com/products/sausage-making-workshop
Cabin and RV Park lodging options online at:
https://whiteoakpastures.com/pages/farm-cabins
If your travel plans include flying, please note that the closest airports to our farm are a bit too far for ride sharing services such as Uber or Lyft. We recommend making arrangements for a rental car to ensure you have adequate transportation.
Meet your instructor, Raymond Kimbrell:
Raymond has been happily married to his wife Charline for 30 years, with whom he shares 4 daughters and 9 grandchildren. An avid outdoorsman, he enjoys hunting, fishing, gardening, cooking, and developing recipes. Once a dedicated softball player, he retired after an Achilles injury.
His food industry journey began in 1986 as a baker, where he pioneered fruit-swirl pound cake slices now common in vending machines. He later moved into flavored peanuts in 1999, creating popular varieties like Honey Roast, Jalapeño, and Habanero.
In 2009, he joined White Oak Pastures, later becoming a USDA Food Inspector. He then helped grow a value-added pork line at a startup in Eva, AL. After briefly retiring in 2023, he modernized a smoked sausage plant in Mississippi.
Still not done, he returned to White Oak Pastures in 2024 as Learning & Development Manager. There, he launched a premium sausage line, starting with the award-winning Cane Syrup Sausage. New flavors like Wine & Honey, Blueberry Wine & Honey, and Blood Sausage are in development, with more innovations on the way.
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