For one day, enjoy a sausage making class for four with North House Folk School instructors Craig and Dianne Peterson. You will learn how to grind, season (using no MSG, no preservatives), stuff, cook, serve, and eat the best sausages in the world! Homemade, handmade, fresh from your kitchen; it doesn't get any better than this.

Learn how to make sausage at home using your own kitchen equipment, considerations of where and what to buy, and suggestions about your own sausage-making needs. With this background, you can adapt the principles and make any sausage on your own, using any ingredients you wish. The group will make about 25 lbs of various kinds sausages of your choice to enjoy and share with friends at home. You can bring your own wild game if you have it available.

Craig and Dianne relocated to Grand Marais from Waseca, Minnesota, where they made their own Swedish potato sausage and demonstrated sausage making. With a focus on organic ingredients and healthy food products, they have been teaching classes at North House since it opened in 1997. They have been featured in the Minneapolis Star Tribune as well as The Minnesota Book of Skills, and Kathy Rice's second edition of the Pie Place Cafe Cookbook & Memoir. Additionally, they have offered classes at Cabela's. Over the years, they have expanded sausage offerings to include German, Italian, Mexican, American, Moroccan, and Minnesota's "North House Wild." They developed classes in charcuterie (meat preservation), including smoking, drying, and brining. They are presently teaching braunschweiger, lefse, and teaching younger students how to make their own hot dogs.