Sausage Making Class
| Date: | 09-Oct-15 to 09-Oct-15 |
| Location: | Cookery School at Little Portland Street / London / United Kingdom |
| Category: | Education Culture, Society & Lifestyle |
You will leave our sausage making class having tasted sausages from around the world, learnt how to make the fillings, seasoned to perfection, and to fill and form different types of sausages. Throughout the class we use top quality organic meat from Rhug and Sheepdrove farms.
You will then learn how to fry and bake the sausages perfectly, to produce the tastiest of meals that will be eaten at the end of the lesson, with some delicious accompaniments and a beer.
You will make:
- Turkey sausages using a Mrs Beeton recipe for inspiration.
- Italian beef sausages – flavoured with fennel and black pepper.
- Rare breed pork sausages.
- Boerewors – a spicy traditional South African sausage that forms an important part of any barbecue.
- Merguez – a beautiful North African cumin and chilli sausage.
You will then learn how to fry and bake the sausages perfectly, to produce the tastiest of meals that will be eaten at the end of the lesson, with some delicious accompaniments and a beer.
You will make:
- Turkey sausages using a Mrs Beeton recipe for inspiration.
- Italian beef sausages – flavoured with fennel and black pepper.
- Rare breed pork sausages.
- Boerewors – a spicy traditional South African sausage that forms an important part of any barbecue.
- Merguez – a beautiful North African cumin and chilli sausage.
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