In this class on Sausage Making we will learn how to make wholesome, tasty, fresh and hot smoked sausages from a range of meats – Such as Beef, Pork and Chicken or Lamb.

Now including hot smoked Salami, Metwurst and Kransky style sausages

You will see how to make sausage links like a pro and we will cover a few alternative cooking methods.

Fresh Sausage Making – Know what you are eating

We will cover:

• Selecting meats
• Choosing your flavours
• Grinding the meats
• Choosing and filling the skins
• Cooking methods

Sausage making starter kits will be available on the day to take home and practice. Refill packs and Sausage skins are available at all times as well

We will also cover the basics of making Jerky at home with a simple cracked black pepper and lime Beef Jerky.

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