6.30pm – 9.30pm £105.00

The  sausage course is very hands on. We start by breaking down a side of pork and boning some pork cuts, looking at which cuts we would use for sausages. As we work will let you taste different sausages. The pork would have already been minced, we start making two different types of sausages, one continental (all meat and course cut) as well as a classic English sausage.  We mix all the sausage meats up and then make the sausages, learning how to pump them out and tie them up. If time permits we will make a Scottish square sausage  and french crepinette, which is sausage meat wrapped in caul fat ( tastes great, better than it sounds).  The sausages and all produce we make will be taken home for your family and friends.  We end the evening having sausages for dinner with a glass of wine or a soft dink and talk sausages instead of tripe. I have a great passion for sausages myself and have won many trophies for my creations.