Home Courses - The School of Artisan Food Butchery & Charcuterie Create Your Own Artisan Sausages (AM)

Create Your Own Artisan Sausages (AM)

£125.00

Beginner , Intermediate

Duration:

Half Day (AM)

Timings:

09:00 - 12:30

Course start dates:

09 Oct 2026
12 Feb 2027
21 May 2027
07 Aug 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

09:30
Course Start

12:30
Course End

There’s nothing quite like the satisfaction of making your own sausages.

From selecting the right cuts of meat to balancing seasonings and creating unique flavour combinations, sausage making combines traditional craft with creativity and practical skill.

On this hands-on half-day course, you’ll learn how to make artisan sausages from scratch under the guidance of expert tutor Sally-Ann Hunt. Working with different cuts of pork, you’ll discover what makes a great sausage, how to choose the most suitable meat and how subtle changes in seasoning can transform the final product.

Through a combination of demonstrations and practical activities, you’ll develop the skills needed to mince, season and stuff sausages with confidence. You’ll also have the opportunity to create your own sausage recipe, experimenting with flavours and ingredients to produce something uniquely your own.

What You’ll Learn

Through a combination of demonstrations and hands-on practice, you will:

Learn what makes a high-quality artisan sausage
Understand how to select the right cuts of pork for sausage making
Develop confidence in mincing, seasoning and stuffing techniques
Explore how flavourings and seasonings influence the finished product
Create and develop your own sausage recipe
Gain practical skills that can be replicated at home

Topics Covered

During the course, you’ll explore:

Choosing the right cuts of meat for sausage making
Balancing flavours and seasonings
Mincing and mixing techniques
Sausage stuffing methods
Recipe development and flavour combinations
Producing consistent, high-quality sausages

What You’ll Make

During the course, you’ll produce a selection of artisan sausages, including your own unique recipe to take home.

To help us reduce waste and packaging, we encourage you to bring your own containers to transport your sausages home.

Who Is This Course For?

This course is perfect for home cooks, food enthusiasts and anyone interested in traditional artisan food skills. Whether you’re completely new to sausage making or looking to build your confidence and refine your technique, you’ll leave with practical skills, new ideas and plenty of inspiration.

No prior sausage-making experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Sally-Ann Hunt

Sally-Ann Hunt

Sally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.

Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.

Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.

In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.

Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.