PNWBA Presents
BBQ DEMO SAUSAGE MAKING
BUCKLEY, WASHINGTON
Saturday, January 10, 2026

Registration Closes End of Day Saturday, January 3, 2026

This class is a combination of classroom lectures, live demonstrations and hands-on practice on essential aspects of making just about any type of sausage. The focus of the class will be on Farmers Sausage but what you learn can be applied to many recipes.

Presented by Paul Kolodzinski, with 20 years experience making everything from fresh, regular, and fermented sausages plus emulsified products like Mortadella and hot dogs.  He also is an expert at making bacon, ham and cured muscle meats like Capicola.

The target audience for this class is home sausage makers, hobbyists, and small-batch producers with basic kitchen skills. No prior meat processing experience is required.

Class size is limited to 18 participants to ensure a quality learning experience. You will be grinding, seasoning and stuffing 5 pounds of sausage that you can take home to smoke on your own equipment.  All the ingredients, seasonings, and equipment you need will be supplied by the class.

Bring your own comfortable chair and dress for the weather. The classroom is in a protected structure away from the rain and wind but still subject to prevailing outdoor temperatures.

Coffee, bottled water, pastries, and a lunch featuring Farmers Sausage and appropriate side dishes will be provided.  Bring any other preferred personal beverages. A small cooler to keep your sausage food safe is encouraged.

A 60 page detailed course manual is included but bring your own writing instrument to take notes.

When:
Saturday, January 10, 2026
9:00 am to 3:00 pm

Schedule:

Arrival begins at 8:30am to check in, get to know your classmates and instructors and get settled in for the instruction

9:00am – Class Begins

Topics include

• Food Sanitation & Safety

• Meat Selection & Preparation

• Curing & Seasoning

• Grinding, Mixing & Emulsifying

• Stuffing & Linking

• Smoking, Cooking & Blooming

• Troubleshooting & Fixes

• Production Logs & Fixes

• Q & A

3:00pm – Class Ends

What to Bring:

• A pen for taking notes

• A comfortable chair.

• Your favorite beverage (other than coffee and water)

• A small cooker to keep your sausage food safe for the trip home

Entry Fee:

There is no Plus One discount for this class

• $100.00 per student.

• Cancellations and refunds (minus $15 processing fees) available up to 7 days prior to the class.

Student Registration Includes:

• All ingredients, seasonings and equipment to produce 5 lbs of Summer Sausage that you can take home to smoke on your own equipment

• A 60 page manual detailing all the topics covered in the class

• Bottled Water, Coffee, Pastries

• A light lunch of sausage and side dish

Location:

Anchor House Coffee Roasters
873 Main Street
Buckley, WA 98321

Questions?
For additional information, contact Dale Groetsema / Dale@PNWBA.com  60-984-7571
Lead Instructor: Paul Kolodzinski, 1dudly1@gmail.com 604-316-3860
Assistant: Rob Rapier