Coldsmoking Digital Cookery School

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 wha...

Yesterday we made some delicious sausages. We made Pork and Leek, Garlic and herb and we also made a string of Turkish beef sausages called Sucuk (pronounced Soojook). This is the ingredients for the Sucuk. Cumin, Paprika, Garlic, Lemon Juice, Salt, Cayenne Pepper, Ground Black Pepper and Prague 1 My Able Apprentice sausage maker in action. Love Half Term The finished Sucuk hanging in the conditioning cabinet We also made some butcher's bangers afterwards Our total sausage haul for the day.