Art of Sausage Making & other German cooking @ DANKHaus

I immediately thought of LTHforum when I saw this:

DANK Haus Kultur Küche
1 Oct 7:30 pm

Join Chef Martin in the DANK kitchens to learn the Art of the Sausage Making. We'll be making 2 different sausages & a side dish. Attendees receive instructions, recipes, tasting and one drink.

$12 class fee. Space is limited - Reserve today at dank@dankhaus.com
http://dankhaus.com/

Chef Martin was born to work with food. As a child in Austria, he lived above his family's butcher shop and started working in the business at the age of four. Making sausage was a family event shared by grandfather, father, uncles and sons. After experiencing life in several cities, Chef Martin settled in Chicago and went to work for Wolfgang Puck. During his nine years with the celebrity chef's company, Martin cooked for numerous celebrities and often worked side by side with Wolfgang at galas and benefit dinners throughout the country.

All events take place at the Historic DANK-Haus at 4740 N. Western Avenue in Chicago's Lincoln Square neighborhood. 1/2 block from the Western station on the CTA Brown Line.

Hi,

I have e-mailed my registration, which has been affirmed already. I will be there.

When I called them to inquire on an exhibit, I learned there was one spot left. I reserved it for a friend.

Regards,

Cathy and I attended this last night and so did, we were happy to find, JSM, whose wife is on the board of the DANKhaus. The DANKhaus, like a lot of old Chicago institutions, finds itself at a certain age with a large building and a lessened audience and mission, so one thing they started doing recently was a series of cooking classes. The first one was on schnitzel, and last night's was on sausage-making, and both, apparently, have sold out, so watch for more (including a repeat of this one in November, we were told).



Running the class was Chef Martin, who helped open Spago (he was wearing the whites to prove it) and now has his own business of nitrite-free sausages sold at various small stores around town (Harvestime, Provenance, Zaleski & Horvath, etc.) He pulled a game young woman from the crowd to make short work of a large pork butt and started mixing up the spices for three sausages: kielbasa, bratwurst and a Spanish chorizo.



The class was very easygoing, as the beer in his hand attests: in fact we all, for our registration fee, received a beverage of our choice. For Cathy and me, who had collaborated some months back on sopressata and other dry sausages, the main interest here was watching someone who really knew what he was doing work the Kitchenaid attachments for sausage-making. We basically found that we had done everything right, we just weren't all that good at it yet, and definitely picked up some pointers on technique. As with all sausage-making events, it took about .002 seconds before the phallic jokes were flying.



In the end, three big trays of sausages, which translated to...



...a hearty plate for each of us. As we noshed, Cathy and I got to talking to, among others, a couple near us who, as serendipity would have it, not only knew LTHForum and Sky Full of Bacon but had had their own recent whole pig adventures with some mangalitsa pigs and were wondering what to do with large amounts of mangalitsa pork in their freezer. It was great to be able to share some insight into making bacon, coppa, etc. and to hear about the process of being a first-time pig-raiser and butcher who lives in the city. It's a small pork world.

Anyway, great way to spend a Friday evening instead of just watching TV or something, I highly recommend the class and am curious to pick up some of Chef Martin's sausages now.

Mike,

Thanks for the excellent write up.

Not only are they repeating this class, they are willing to repeat the class if we gather 20 or so people. Either join the pending class or wait for another opportunity to be advised soon.

This was really quite a fine evening. A complimentary beer upon entering, opportunities to ask lots of questions and a nice meal.

DANKhaus currently has an exhibition called Lost German in Chicago. There are two areas of interest to us: details from lost restaurants and the German Restaurant Worker's Union (idea is correct, though I may not have the name quite right). There are plans for a curator lead tour, because certainly there will be questions and recollections.

I hope they offer once more the schnitzel class, too.

It was an evening well spent.

Regards,

OMG! I don't believe I freakin missed this!

Cathy, wasn't I asking about a sausage making class? OK, somebody sign me up, please.

katwoman wrote:OMG! I don't believe I freakin missed this!

Cathy, wasn't I asking about a sausage making class? OK, somebody sign me up, please.

I fully recall the query. I think this class will go a long way to satisfying your itch.

Regards,

Hi,

I looked on DankHouse calender, they have a rouladen class the first Friday in November. My Oma made these, though not too often for my family. They were not my Dad's favorite. Plus simpler dishes like spaetzle with bacon and sauerkraut was a known favorite. We actually groaned when she made something different. What ingrates we were sometimes.

The first Friday in December is cookies and a holiday wine drink. The first Friday in February are donuts related to Carnivale. The German food culture I might not have picked up from my family, I may finally get via DankHouse.

Regards,

Hubby and I would definitely be interested in another sausage making class if it is scheduled. Last Friday just didn't work for us.

Looks fantastic!

Hi.

I just talked to DANKhaus, they advised they have a few spots left for their November 12th sausage class.

FYI - There will be a Chicago Foodways Roundtable talk and tour of their 'Lost German in Chicago' exhibit on December 11th at 10 am. A substantial portion of this exhibit is on German restaurants long gone as well as the German Restaurant Worker's Union.

Regards,

Yeah, was able to confirm 2 spots on November 12th!

Ms. Ingie and I have registered also for the 11/12/2010 class.

Cooking Class - Harvest Meal
Friday, November 5, 2010 at 7:30pm
4740 N Western Ave

Join Chef Jim Litza in the DANK kitchens to create a hearty harvest meal
Pork Loin Stuffed With Smoked Sausage – (Schweinelende gefüllt mit Wurst)
Bread Dumplings - (Semmelknoedel)
Green Beans With Bacon And Sweet Peppers – (Grüne Bohnen mit Speck und Paprika)
Gravy With Green Pepper Corns – (Sauce mit grünem Pfeffer)
...
Class fee of $12 includes demonstration, handouts, tasting and drink
Reserve today! Space is limited.

For someone better versed in German cuisine, is the main course a variation of rouladen?

Regards,

Cooking Class - Harvest Meal

I'll be at this one. The bread dumplings pushed me over the edge. Who doesn't love a dumpling?

Hi,

Great! I will be there with my sister.

Thanks for alerting all of us to this cooking series.

Regards,

mrsm wrote:Ms. Ingie and I have registered also for the 11/12/2010 class.

I will be there.

I will be at the sausage-making class on 11/12.

Cathy2 wrote:Hi,

Great! I will be there with my sister.

Thanks for alerting all of us to this cooking series.

Regards,

How was the pork rouladen class?

I finally got my confirmation for the 11/12 sausage making class.
Along with my wife, that puts the lth group @ 8 attendees. Sort of scary.

Anyway, can anyone from the first class tell us what sausages were made?

Hi,

It was Kielbasa, bratwurst and Spanish Chorizo. Watch, ask questions, cook and eat!

Regards,

Ms. Ingie wrote: How was the pork rouladen class?

Well it started off with a braunschwiger spread to be slathered (not spread, which can only be done when you have about 3/4 pound of the stuff/person for an appetizer)... on pretzle rolls that smelled like my grandmothers house... but then it got better

A week later... I am still having dreams/fantasies about the food.

The other appetizer was bierkasen on those extraordinary pretzel rolls. Who invented the technique of dipping the rolls in caustic soda to get them that color? It explains that essential pretzel flavor. The class was much fun, with an enthusiastic chef assisted by his wife and daughter. The food was great and plentiful. I wished I could have seen more of the dough making technique, but I was consoled by the light and subtle gravy.

I just confirmed that the Dank Haus is proceeding with this month's cooking class on Friday evening 2/4/011 at 7:30. They will be teaching how to make Fasching krapfen (or paczki, or berliners, or beignets, as Mardi Gras donuts are called in various cultures). I think the set up for the class is that you can volunteer to be a hands-on helper, or you can sit and watch while sipping a glass of wine. You choose.
Krapfen cooking class $12, you can reserve via email or by telephone.

DANK Chicago at the Historic DANK-HAUS
4740 North Western Avenue
Chicago, IL 60625
phone 773.561.9181
dank@dankhaus.com

Hi,

Not being able to be in two places at once, I sent my sister to the Krapfen class. I went to the Chinese New Year dinner.

The instructor was from Pizza DOC, who sent over pizzas for the students to sample. My sister brought home her Krapfen, which look like unfilled jelly donuts. These are probably best fresh from the fryer.

Today my Dad complimented my sister on the Krapfen. He explained his mother made similar donuts at this time of year. He never knew the name nor its connection to German Carnival.

The next class is a repeat of their sausage making class at 7:30 pm on March 4th.

Regards,

I had a meeting at the DANK-Haus today. We are working on a spaetzle class that I'll be teaching. Not solid on a date yet, but stay tuned. I will probably also be doing a Stollen class next fall.

It's official:

KulturKüche - Spätzle 3 Ways
Friday, April 1 · 7:30pm - 9:30pm
DANK-HAUS German Cultural Center
Location 4740 N Western Ave
Chicago, IL 60625

Join Ingrid to learn how to make your own spaetzle on a basket, with a press and on a board. Dress it up with cheese or gray or spin it in the frying pan!

Class fee $18 includes, demonstration, recipes, tasting and 1 beverage

To sign up: send an email to dank@dankhaus.com, visit DANK on Facebook and respond there or call them at 773-561-9181.

I just emailed them to sign up, I love spatzle! Thanks, Mrs. I for posting and look forward to attending your class.

Kulturkueche - Cooking Series
Dank Haus
Chicago, IL

March 9, 2012 at 7:30 pm

Are you ready to grind a whole pork shoulder?
Chef Martin of Alpine Brand Sausages will guide you through the art of Wurst. Plenty of hands on opportunities.

Nominal class fee includes demonstration, recipes, one drink and tasting

We know your Oma made it better - that was the love

More information and reservations here

Bumping this thread to note that Chef Martin continues to offer his sausage making class. Unfortunately the Thursday 7/24/2014 class is sold out.

The August class will be German crepes (not sure of date, but check the DANK Haus events page for updates).

September will be Zwiebelkuchen (onion tart traditionally served with new wine during the month of September in the German wine making regions). Tentative date is September 19, 2014.

Crepes class will be held Friday August 22, 2014 7:30 pm fee of $16.
For tickets http://www.brownpapertickets.com/event/809345 (note fee is $17.55 with convenience fee)

Bumping this thread, because Chef Martin will be repeating the sausage making class on March 20, 2015 7:30 pm.

Follow this link to purchase tickets online, cost is now $22.00 ($23.76 w/service fee).