FRESH SAUSAGE MAKING & SAUERKRAUT

$50.00

2nd June – Sunday – 1:00pm to 4:00pm

Learn how to make your own gourmet sausages at home! From British-style to venison sausages, adding herbs, dried fruit and nuts, traditional and lean varieties. We’ll be discussing sausage ingredients, flavour combinations, and demonstrating how to mince, mix and make fresh sausages step-by-step.

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Description

Learn how to make your own gourmet sausages at home! From British-style to venison sausages, adding herbs, dried fruit and nuts, traditional and lean varieties. We’ll be discussing sausage ingredients, flavour combinations, and demonstrating how to mince, mix and make fresh sausages step-by-step.
CLASS CONTENT:
• Introduction
• Before you start
• Hygiene
• Making sausages safely
• Avoiding allergies
• The story of sausage
• Types of sausages
• Sausage-making equipment
• Types of mincers (grinders)
• Sausage funnel varieties
• Sausage ingredients
• Herbs and spices
• Fruits and vegetables
• Do I need to add breadcrumbs or rice?
• Adding cheese
• A note on preservatives
• Perth meat suppliers
• Demo: making 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
• Developing flavour
• Smoking sausages
• Freezing sausages safely
• Thawing sausages
• When to cook sausages
• Cooking sausages – pan-fry, broil, poach, bake, grill or barbecue
• Sausage-making resources
• Making low-fat sausages
• Fresh sausage-making course notes include basic recipes and notes on sausage-making process
• Full course guide (sold separately): 30+ fresh sausage recipes – including Italian chicken sausages, pork apple & maple syrup chipolatas, flavour charts to make your own batch of sausages and bonus recipes for feta cheese, marinated capsicum, olives, sauerkraut, apple cider and homemade bread included
• Keeping a sausage-making log book
• 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.