← Creative sausage workshop attracts interests from all over Texas

sausage workshop

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Dr. Wes Osburn, associate professor in the meat science section of the department of animal science and Texas A&M AgriLife Research meat scientist, discusses spice blending with participants at the recent Creative Sausage Making Workshop in College Station. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

Dr. Wes Osburn, associate professor in the meat science section of the department of animal science and Texas A&M AgriLife Research meat scientist, discusses spice blending with participants at the recent Creative Sausage Making Workshop in College Station. (Texas A&M AgriLife Extension Service photo by Blair Fannin)

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