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

Comments

Post a Comment

Popular posts from this blog

Kippers - Ever fancied having a go yourself?? - Part 1

Image
If you like this post please visit Facebook and like our page - We also have a youtube channel Thanks. Kippers have come in and out of favour more times than flares and platforms but these days trying to purchase anything other than a vacuum packed dyed abomination can be a little difficult. It's true, there are lots of supermarkets out there with impressive wet fish counters but when it comes to kippers, there's nothing like a home smoked one to really set things alight.   The big question for many would be how the heck do I brine and smoke my own herrings to make a wonderfully home smoked kipper? Herrings each about 400g The process is not that daunting as one might think. The first thing obviously is to get hold of a supply of herrings. Thankfully these little darlings are available through the supermarket but do watch out that you only pick the freshest of the bunch. A good barometer for freshness is a nice clear eye and reddish gills. If the eyes are a little
Read more

Tomato, Apple and Chili Chutney

Image
This is a deliciously tasty little recipe for anyone who has a glut of ripe tomatoes and windfall apples and like me loves a bit of heat and hates waste. This is a one pot job that couldn't be easier. Goes really well with smoked food too. Prep Time. 90mins. You will need 1kg Tomatoes 1kg Apples 900g Sugar 350ml Red wine vinegar 100g Chilies (medium hot) 1 Onion (large) 2 tbs Vegetable oil 1 tsp Salt 1 tsp Pepper Makes 2.1Kg of chutney - 6 x 350g jars.  What you need to do. Core the apples and along with the tomatoes, chilies and onion roughly chop them. In a large pan, sweat the onion in the oil until translucent. Add the remaining ingredients and stir until combined.  Slowly bring the mixture up to aa gentle simmer stirring briefly every 20 mins. Simmer gently reducing the mixture until you can briefly see a clean base when a wooden spoon is drawn through the mixture. When heating the mixture make sure not to overheat it. You don't want
Read more

Wood Dust and Chips - What are the basic differences?

Image
Wood is wood isnt it??  well, in a way yes, but the way wood behaves when it burns largely depends on the size of the pieces. There are a few other factors which influence the way the wood behaves when it's burning like the moisture content and the species of wood. I'll cover these other factors in another blog post. Wood burns when it is heated beyond a point known as the fire point which is normally around 300 celcius. However this can change depending on the size of the pieces and moisture content. When wood is in a fine dust form it can be explosive and there are examples of wood mills exploding due to the dust being ignited by a spark resulting in a dust explosion . Now, were not looking to put our smoked food into orbit but it's nice to know that we are dealing with something that has a lot of stored energy which we can employed to flavour and enhance our food. The only time we really need to take account of the form the wood takes is when we want it t
Read more