An introductory course in practical sausage making and what to do with all that wonderful offal that seems to be a taste of the past!
The day will include what types of meat is generally used, equipment, basic recipes and seasoning and how to use binders. Hands-on practicals include mincing, mixing and stuffing sausages into casing before linking and hanging.
Brawn, Pressed Tongue, Chicken Liver Pate, Black pudding, Haggis, Faggots, Oxtail Stew, Ham Hock & Pea Soup Heart burgers, Lambs liver, Steak and Kidney pudding, Roasted Marrow Bones. Yummy recipes, hints and tips!
We’ll provide coffee, lunch, some sausage to take home and course notes.