Learn how to hand-make artisan sausages, guided by Sally-Ann Hunt. Working with different cuts of pork, you’ll discover during this half-day course what makes great sausages, how to select the right cuts of meat for them and how to perfect the subtleties of seasoning.
Through a combination of demonstrations and hands-on activities, you’ll master essential mincing, seasoning and stuffing skills and techniques, practising with a selection of high-quality ingredients, and also design your own sausage recipe.
The School of Artisan Food makes a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your sausages home.
No prior sausage making experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.