This one day course will take you through the process of turning pork into juicy sausages. Using pork from the free range, organically fed pigs raised on the farm, bread (not rusk), herbs and seasoning, you will mix, mince, stuff, link and bag - and have some fun doing it! Samples of your endeavours will be served for lunch and you will go home with some sausages too. We may even make some chorizo or salami.
Who will benefit from the course?
Anyone who is passionate about good food will enjoy this course. It is aimed at those wanting to make sausages for themselves at home or on a small scale. It will be of particular interest to smallholders who keep their own pigs and have been disappointed by the sausages made by their butcher.
What will be covered and how will you learn?
· Cuts of meat used
· Equipment used
· Preparing the ingredients and quantities
· Making the sausages
· Dried and smoked sausages
After a short health and safety talk and a discussion about the day, we will get straight on with making some sausages. The day is hands-on, practical learning and participants are encouraged to experience all parts of the process.
What to bring
Warm clothing (the room will be unheated to keep the meat cool)
Pen, note pad etc if you want to take notes
We will provide protective white coats. Long hair must be tied back.
Saturday 12th August 2017
10am to 4m. £50 per person including lunch, refreshments and some sausages to take home
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