Coldsmoking Digital Cookery School

 Coldsmoking The artisan Cookery School in Great Linford will be hosting a series of Summer holiday activity sausage making workshops for kids this year. If you are stuck for something to keep your children busy this summer holiday then look no further. Our fun sausage making workshops are just the thing.  If you would like your children to take part in a summer holiday activity that is hands-on, creative, fun, engaging and if that wasn't enough, educational. All this packed into two hours of fun with food.  This is a rare opportunity for your kids to get involved in the artisan production of one of Britain's most popular foods. We only use locally sourced meats and fresh produce to make our sausages. A great Sausage starts with fresh top quality ingredients and your kids will learn where all our ingredients comes from and how it all goes together. We like to focus on some of the key elements of maths and science when teaching this craft. Your kids will...

For years I have had the pleasure of making my own salami and Chorizo and very tasty they are too. I just love that process of making stuff - Can't really explain it other than to say I get a buzz from it. It's exciting to be able to recreate these wonderful air dried charcuterie and a delight to sample them when they are eventually ready to try. On a recent trip to Turkey I was enjoying a breakfast of warmed black olives, fried eggs, bread and an air dried sausage called Sucuk (pronounced Soojook). Which is a bit of a staple over there. It got me thinking. Could I recreate this back home. Having done a little research I came up with an ingredient list. Now having a list of ingredients is one thing, getting the ratios right is another. The ingredients I researched are - minced Beef, minced lamb, Ground Cumin, Paprika, Cayenne pepper, Black pepper, Garlic, Salt and Sumak. There is some curing salt in this too which contains Nitrite. As this was an air dried sausage I use...