CURED/DRIED SAUSAGE MAKING with Megan Radaich

$50.00

31st August – Saturday – 1:00pm to 4:00pm

Learn how to make and dry (cure) homemade sausages, step-by-step: we’ll begin with mincing, mixing and sausage-making demonstrations before discussing the curing process in detail. This class is a great introduction to charcuterie and is suitable for beginners. If you enjoy eating cacciatore, chorizo, pepperoni and salami, this course is for you!

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Description

Learn how to make and dry (cure) homemade sausages, step-by-step: we’ll begin with mincing, mixing and sausage-making demonstrations before discussing the curing process in detail. This class is a great introduction to charcuterie and is suitable for beginners. If you enjoy eating cacciatore, chorizo, pepperoni and salami, this course is for you!

COURSE CONTENT:
• Introduction
• Before you start
• Safe food handling, hygiene & making sausages safely
• Benefits to preserving meat at home
• Avoiding allergies
• What is charcuterie?
• The story of sausage
• Types of dried sausages
• Common dried/fermented sausages
• Sausage-making equipment
• Types of mincers (grinders)
• Sausage stuffers and funnels
• Sausage ingredients
• A note on preservatives
• Salami cultures
• Demo: making dried sausages step-by-step
• Preparing meat
• How to mince meat
• Making a sausage mixture
• Casings – natural and synthetic
• Preparing casings
• Filling sausage casings
• How to link sausages
• Twine and netting
• To dry or not to dry?
• Temperature and humidity control
• Smoking sausages – hot, cold or added
• Drying sausages all year long
• Drying sausages safely
• Mould
• Drying racks & plans to build your own
• Charcuterie cabinets / curing chambers
• Storing sausages
• Meat slicers & vacuum machines/bags
• Freezing, thawing and eating dried sausages
• Temperature danger zone
• Serving ideas
• Resources – Perth meat suppliers, where to buy equipment and ingredients online/in-store
• Fresh sausage-making course notes include basic recipes and notes on sausage-making process
• Full course guide (sold separately)
• dried/cured sausage-making log chart included in course notes
• Questions and feedback

Megan Radaich is a lecturer from www.foodpreserving.org, a Western Australian community resource for home food preservation and green living. Megan’s community classes are lecture-style, with step-by-step demonstrations and open discussion of techniques.