Slow Food D.C. wants you to stuff their sausage. (Readers of The Omnivore’s Dilemma take note: It’s local and grass-fed.) As part of its “Slow University” series of classes, the nonprofit eco-gastronomic group is hosting a potluck and sausage-making demo that promises to teach meat lovers “how to grind, season, and stuff from the folks who know it best.” Those folks would be White House Meats, the engineers-cum-meat-aficionados who will be in the house to provide valuable, sustainable know-how using pork from Mt. Airy Farm and High View Farms. After the demo, attendees are invited to handle the sausage themselves, then eat their piggy creations (be sure to bring a side dish). Hands-on sausage-making with the 2011 Snail of Approval winner? You can’t beat it.
“Slow U: Sausage Making with White House Meats” takes place from 3:30 p.m. to 5:30 p.m. at St. Stephen and the Incarnation Episcopal Church, 1525 Newton St. NW. $12 for nonmembers of Slow Food D.C. slowsausage.eventbrite.com.