RICHMOND — Henry Hawkins shoves fresh ground pork butt into a jerky gun Tuesday during a sausage-making demonstration class at the Extension Center. The Kingston resident has worked in the Kroger meat department for 35 years. During the demonstration Hawkins and his wife, Ruth, gave information about sausage, how to make it yourself, equipment needed and the confidence to just experiment with different seasonings. Samples of Italian and breakfast sausage were also passed around.
Lifestyles & Community
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Henry Hawkins shoves fresh ground pork butt into a jerky gun during a sausage making demonstration class at the Extension Center Tuesday. The Kingston resident has worked in the Kroger meat department for 35 years. During the demonstration Hawkins and his wife, Ruth, gave information about sausage, how to make it yourself, equipment needed and the confidence to just experiment with different seasonings. Samples of Italian and breakfast sausage were also passed around. Kaitlin Keane
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Dwayne Fox, left, and Teresa Bonn-Smith watch as Henry Hawkins talks about the different nozzles that can be used on a jerky gun during the sausage making demonstration class at the Extension Center Tuesday. Kaitlin Keane
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Henry Hawkins carefully opens the tip of a hog casing as not to rip it before slipping it on the head of the jerky gun nozzle to stuff a sausage. Kaitlin Keane
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Seasoning is added to a bowl of fresh ground pork butt by Henry Hawkins during a sausage making demonstration class at the Extension Center Tuesday. Samples of Italian and breakfast sausage were made and passed around. Kaitlin Keane
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Henry Hawkins stresses the importance of keeping the temperature of meat as cold as possible during the grinding and mixing process. At the sausage making demonstration class at the Extension Center, Hawkins ground fresh pork butt to make Italian and breakfast sausage. Kaitlin Keane
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Ruth Hawkins fries fresh Italian sausage to be passed around at the sausage making demonstration class. Kaitlin Keane
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Henry Hawkins, an employee in the Kroger meat department for 35 years, speaks to a full room about sausage making at the Extension Center Tuesday. Kaitlin Keane
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LOVE A GOOD STORY, BUT SHUN THE BAD
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