To help the Cooperative Extension Service reach new audiences, the ANR Agent developed a hands-on educational workshop for Sausage Making after receiving many inquiries about meat and processing. The Boyle County ANR Agent spoke on many topics before the workshop such as food safety, types of sausages, and the functions of ingredients, along with the recipe for the workshop. Participants made pork breakfast sausage using equipment and methods suitable for the home while actively following food safety protocols. Participants were also given SNAP-Ed recipes related to sausage. 100 percent of participants of the workshop reported to learned one new skill relating to meats and food safety. 100 percent of participants also reported they would participate in another sausage-making/meat science workshop.