What you will learn

Our tutors are  passionate about sausages and love to teach people how to make a great sausage.  The shops are full of poor quality sausages, filled with rusk and fillers  so we aim to teach people how to create a sausage that they can be proud of.

Many people are looking for gluten-free sausages and we cover this aspect too. In fact many of the continental sausages do not include rusk so there is a large repertoire of gluten-free sausages

Full day course

This is a busy day with lots to cover. We start with an session looking at the equipment you may need, the casings and ingredients and where you can get them. The first sausage of the day is the traditional ‘banger’ and gluten free versions,  before moving on to the spicy Merguez that uses lamb.   During the afternoon we cover  the semi-cured Chorizo, Boudin Blanc ( a white sausage with fish and chicken), and the Italian Mortadella.   Salamis – we do mention the salami but this is a tricky sausage to make as you need to get the right fermentation mix and cure it at the correct temperature and humidity but it is not demonstrated.

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.

The day is a mix of demonstration and hands-on. Everybody will get plenty of opportunity to fill and  link some sausages. At the end of the day all of the sausages are shared out and taken home.

Evening workshop

This is a 3-hour workshop that starts a 6 pm and finishes at 9 pm.  This is an introductory course and you will be shown how to make a traditional sausage and a cooking chorizo, together with some knife skills. There is plenty of hands-on experience  as everybody will have a chance to stuff and link some sausages to take home. You will learn where to find the equipment and sundries you need for sausage-making and will have a chance to discuss other types of sausage, including gluten-free. 

 

Administration

The numbers on the full day course are limited to 10  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 and a bag of sausages that you have made during the day.

The evening workshop is for up to 6 people. The  price includes all tuition, course notes, refreshments and some sausages to take home.


Friday 31 March  2017 £40 

Eventbrite - Sausage Making Evening