Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

Sausage Making

Course Description

This is a fun, hands on half day course where you will learn all the skills needed to make great sausage at home using basic equipment.

  • Learn how to select your meat, what cuts to use and how much fat.
  • Look at the range of sausage casings and their different qualities and uses.
  • How to flavour and season sausages.
  • Optional additives including rusk, breadcrumbs and preservative salts.
  • Mincing, mixing, stuffing and linking.
  • Tricks of the trade to give you great results every time.

Leave with a bag of your own handmade sausages and all the knowledge you need to make more.

 

On the day we will be making four different types of sausage using four different meats.

Traditional pork -The great British ‘banger’

Merguez – A spicy North African lamb sausage

Venison and juniper – A delicious taste of game (and gin!)

Morcilla – Similar to Black pudding this delicious recipe will give you a good introduction into making blood sausage

Course Dates

Sausage Making

5th Sep 2017
£ 60
0 Places

Course information

Testimonials

"We just wanted to drop you a quick email to say thank you for the best weekend ever! We're already putting our learning into practice, and making our own pontak sauce! Just when you thought you'd got rid of us, we've rebooked for the vegetarian foraging course in May, and a couple of our friends will also be coming too. We'll bring along some of our homemade mead for you to try, so something to look forward to there!"

Lara - 2012

"Thanks so much from all the team - yesterday was a great success and several of them have appeared in the office this morning with their willow sculptures to show their colleagues. We all had a fabulous time and the prizes are all on display in the office kitchen area! Many thanks to you and all your team for their hard work in making yesterday such a success for us."

Buying Group - 2011

"Thank you so much for a wonderful few days on your coastal foraging course. It was delivered by you both with such enthusiasm and passion which were very infectious. Thank you also for the delicious food. We’ll certainly get practicing!"

Ellie & Stewart - 2011

"A quick e-mail to thank you both for such an interesting day on Saturday. We were a bit worried about what to expect from the day, but it turned out to be very friendly, informative and tasty! (particularly the end of day tasting session). Now we have started to look out for free food we can’t believe just how much there is literally right on our doorstep. Hope to see you both again before too long; having enjoyed ourselves so much we’ve now got our eyes on the course at Staithes."

Allan & Pat - 2011

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