Course Tutor

Marc Frederic

What you will learn

Marc Frederic is passionate about sausages and loves to teach people how to make a great sausage. Its not surprising that he is called the Sausage Doctor as he is frequently called in to help butchers, chefs and smallholders make a better sausage.

This day is aimed at people who have had a go at making sausages before, but this is not essential, as Marc will do a quick refresher at the start of the day. A number of sausages will be covered during the day such as the Bratwurst, Boudin Blanc, Mortadella and Merguez. Then attention turns to semi-cured sausages such as the Chorizo. Finally, Marc cover salamis – a tricky sausage to make as you need to get the right fermentation mix and cure it at the correct temperature and humidity.

This course is ideal for sausage-lovers who want to be able to make their own artisan sausages at a fraction of the price in the shops, for smallholders who want to add value to their products as well as offer something different to their customers and to chefs who want to add new dishes to their menu.

Administration

The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions.

Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.

The price includes all tuition, course notes, light lunch and refreshments during the day.

Gift Vouchers

You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.

Discounts

We offer a £10 discount for the second and subsequent person booked the same time. Simply enter the Coupon Code “Second” in your shopping cart when you clicked the Add to Cart Button below to book your second (and subsequent) place.

Sunday 26 February  2012

£120 incl VAT @20%