Sausage Making For Children


 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 learn how to weigh ingredients, mix ingredients in the right order and understand why.

Your kids will learn about seasonings and how these help flavour and improve the texture of your banger.








We will also show your child how to link sausages like a pro. What fun and all packed into a 2 hour session.

If all that wasn't enough, your kids will also take home with them the sausages they make in a neat little packet.

This workshop is priced at £15.00 per child which includes all refreshments and ingredients. We provide protective clothing and all our staff are DBS checked and First Aid trained. To book or to find out more just visit www.coldsmoking.co.uk
Location: Great Linford, Milton Keynes, Milton Keynes MK14, 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