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What’s in a sausage and why does it taste so good ? Ever thouight you wanted to make your own ? We will talk through a few types of sausage and casing then get roll up our sleeves to create a selection of sausages.
From selecting and blending your meats, to choosing the seasonings and some lovely fresh herbs, we will go through everything step by step, considering fat content and seasonign to meat ratios. Each person will then have a go at working a small homestyle sausage filller and the big “real Butcher’s” sausage machine too, before we start linking.....
By the end of the evening you will be the proud owner of approximately 3.5 kg of your own sausages made from fabulous native breed free range meat. Then we sit down over a light supper and a couple of wines to chat sausage.
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