Basket | Go to checkout Cart
0
£0.00

Home
Introduction
History
Media
Environment
Why Organic?
Holidays
Gundog Training
Livestock
   - Geese
   - Sheep
   - Pigs
   - Ducks
   - Chickens
   - Rheas
   - Livestock for sale
   - Links
Blog
Range of Courses
  - Butchery Courses
  - Smallholder Courses
  - Preserving Courses
  - Gift Vouchers
  - Course Dates
  - Useful Info & Places to Stay
  - Books to Read
Product Range
  - Poultry
  - Pork
  - Lamb
  - Wild Meats
  - Poultry Housing
Delivery
Terms & Conditions
How to Find Us
How to Contact Us
Mailing List
Soil Assoc Logo
EROL Logo
Empire Farm - organic farm with farm school, butchery, with poultry and pigs, bees > Farm School > Butchery Courses > Sausage-making Day

Butchery Courses

Sausage-making Day

Course Tutor is 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.

A good sausage is surprisingly easy to achieve and you don't need lots of expensive equipment to have a go. During the day, Marc Frederic will show you how to make a wide range of sausages, both British and continental in style, using meats such as pork, chicken, and venison. He will show you all the stages in making a great sausage, including the mix, sausage stuffing and linking, and of course there will be plenty of opportunity for everybody to have a go. The traditional British sausage is just one of the sausages made during the day. You will also be taught how to make European-style sausages that use back fat rather than rusk, so they are gluten-free. The sausages on the last course included a spicy lamb merguez, cured venison and red wine, a classic Toulouse, a classic white sausage made with chicken, and a dry cured sausage. Marc will also cover salamis and chorizo. As one would expect on a sausage-making course there will be plenty to taste at lunch!

This course is ideal for sausage-lovers who want to be able to make artisan sasuages 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 have a go 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 and a large bag of sausages worth approximately £30 to take away.

Gift Vouchers

If you would like to give a place on this course as a gift or reward, please buy one of our transferable Gift Vouchers.

Sausage-making Day

  Qty: Buy product