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Continental Sausage Making

From smoky fresh chorizo to classic frankfurters, this one-day course will give you the skills and confidence you need to make your own continental sausages.

Led by expert butchers Chris Moorby and Rich Summers you’ll spend a day working alongside other food lovers to produce some of Europe’s favourite sausages. Working with different cuts of pork, our master butchers will guide you through every step of the artisan sausage-making process. This is a hands-on course, so you’ll also be learning some introductory knife skills. During the day, you will create a selection of continental sausages, including:

  • Saucissons de Toulouse
  • Polska Kielbasa
  • Thuringer-style Bratwurst
  • Frankfurters
  • Cooking chorizo.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their sausages home.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Dates

Sat 10th Nov 2018

Places left: NO

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £195.00

Subjects: Butchery

Teachers

Chris Moorby

Rich Summers

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Customer Reviews

Jack Christen
I have tried making sausages before but with little success. This course showed me how simple it really is and was an absolute joy. Only the best ingredients were used ensuring perfect results. All my friends have commented on the quality of the sausages. The Tutors were first class and made everything so easy. I shall certainly be making more at home once I have finished my supply made on the course. Highly recommended.

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