Do you love a banging sausage? If yes, this class is for you! In our hands-on sausage making class, you will learn the best cuts of meat and casings to buy for sausage making and learn to make 3 different types of sausage. And who best to teach you than the BBC Food and Farming Best Producer for the UK 2016/2017, Charcutier Ltd!
Nearly every culture has a sausage product, something that is familiar, often a comfort food. In our sausage making class, you will learn which cuts of meat are used for sausages, what casings are used and how they differ in their production from one country to the next. You will also learn the art of using seasoning and spices to make a really tasty sausage.
You’ll then get stuck in and make the humble British banger, a coarse Italian Fennel sausage and a semi dried cooking chorizo. And who best to teach you all about heritage recipes and authentic techniques than the BBC Food and Farming Best Producer, Charcutier Ltd. They make award winning cured, cooked, smoked and air dried charcuterie, from scratch and in small batches combining their family heritage and skills acquired from travelling the globe and working with some of the finest meat professionals. In this hands-on sausage making class, you will develop your kitchen skills, learn new techniques, gain hands-on experience, improve your cooking confidence and have lots of fun. At the end of the day, you will have the skills and confidence to make tasty sausages at home!
Tale home what you make on the day (approximate value £35) and enjoy a tasty lunch too!
This class will be held in the beautiful village of Penderyn in the Brecon Beacons national park and a few feet from the distillery of Penderyn Welsh Whiskey. If you want a tour after the class, let us know and we can arrange it for you!