Delicious sausages on our Sausage Making Class

Our sausage making classes have got off the an amazing start this year with both classes selling out really quickly. Our format for running these classes have made them more of a practical workshop where ideas for new recipes get bounced around between our guests. We'd love to see you and have dates available throughout the year.

 

We keep the class size to eight people so as to make the experience a more personal affair. This also works on a practical level so the hands-on experience of actually making sausages is something you can really get your teeth into (so to speak).

 

We use fresh ingredients from our traditional butchers in Newport Pagnell and we have a variety of fresh herbs, spices and seasonings you can use when constructing your unique sausage.We always use the best quality pork shoulder as this has just the right balance between lean and fat to make the perfect sausage.

 

We start the class with a little theory where we look at what makes a great sausage. We have several types of casings for the sausages but our favourite two by far are the butchers banger which is between 32mm in diameter and the chipolata which is about 18mm in diameter. Two great sausage sizes.


We can help you design a sausage to suit your own tastes. we have a really wide range of ingredients and we are also able to take account of food allergies like gluten intolerance or coeliacs. We also keep a spare sausage stuffer to prevent cross contamination where this may be an issue. 



When designing your perfect sausage one of the most important things to consider is the seasonings and none are more important than salt. we aim to get this right and advise all our guests on the best way of achieving a well seasoned balanced, good tasting sausage.


Tasting before we stuff the sausage is so important  and we like to fry up a small amount of the mix before stuffing the remainder into the natural casings.


Cumberland, Northumberland or Lincolnshire sausages are popular varieties of sausage and if you want to remain true to traditions you can create a heritage sausage to a traditional recipe.

 
Not only will you leave the class with over a Kilo of fresh sausage but you'll also get a list with everyone's sausage recipe on it too.  The session is all about having fun, being creative and learning new skills.


The Sausage making classes run on a Friday afternoon and are held at our HQ in the grounds of MK art Centre and Linford Manor Park in Great Linford Milton Keynes. There is plenty of parking for guests and all refreshments are provided as part of the class.  

We're opening up the sausage making class for corporate customers who are looking for a team building event that has that wow factor. Creativity with food is a great way to get staff motivated and working cohesively together.You can email us for more information.

 My sausage for the day was a pork garlic and chili hot one. The recipe is here if you'd like to recreate it.

1kg        Pork Shoulder
15g        Salt
25g        Breadcrumbs
150ml    Cold Water
1tbs       Onion Powder
1tsp       Garlic (crushed)
1           Red Chili (finely chopped – medium heat)
1tsp       Coarsely ground black pepper








Location: Great Linford, Milton Keynes, Milton Keynes MK14 5DZ, UK

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