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:
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.