Coldsmoking Digital Cookery School

Turan has been smoking and preserving foods for many years. his ethos is to make these artisan subjects accessible to everyone. He hosts bespoke one day food smoking courses and Meat Curing & Charcuterie courses with the theme of low impact living.  The golden thread running through all his work is accessibility, simplification and safety. Turan's easy teaching style and his ability to simplify and communicate these subjects in an understandable and relaxed way has lead to many excellent reviews from previous guests. Turan has written many food articles for magazines and has also written two books on food smoking. Curing, Smoking and Drying food the latest was published in May 2015. Turan's previous career saw him serving as a senior officer in the London Fire Brigade. Turan retired in May 2014 after serving as an operational officer for more than 30 years. He served in all ranks up to temporary borough commander with over 200 staf...

 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...

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.