Get together for a fun evening around the Butcher's Table, learning what makes a

great sausage, tips and hints on ingredient mixing, and how to use the equipment.

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During this hands-on 3 hour course, you will mix, taste-test, stuff then cook and eat great sausages. You leave with a bag of 10-15 sausages (ca 1,5 kg) to share and show your

sausage master skills. 

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TEAM EVENT, SUNDAY BRUNCH COURSE OR FAMILY FUN?

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If our standard dates don't suit - please contact us to book a private course for for 6-9 persons on a day suitable for you.  We can also organise to run the course from your own home or at work with your team (dependent on basic facilities).

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Course outline:

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Basics through to finished product

- background to the art of making sausages

- run through of how ingredients work

- the construction and techniques of production

- different ways of cooking and storing
 

Hands on

- mixing and testing the stuffing

- filling the casings and stuffing

- linking and finishing off
 

FORKING GOOD Bangers & Mash

- a meal around the Butcher's Table

- sampling what we make

- detail discussion and Q&A

Take home

- pack up the sausages - around 1,5 - 2,0 kg of sausages