Coldsmoking Digital Cookery School

For years I have had the pleasure of making my own salami and Chorizo and very tasty they are too. I just love that process of making stuff - Can't really explain it other than to say I get a buzz from it. It's exciting to be able to recreate these wonderful air dried charcuterie and a delight to sample them when they are eventually ready to try. On a recent trip to Turkey I was enjoying a breakfast of warmed black olives, fried eggs, bread and an air dried sausage called Sucuk (pronounced Soojook). Which is a bit of a staple over there. It got me thinking. Could I recreate this back home. Having done a little research I came up with an ingredient list. Now having a list of ingredients is one thing, getting the ratios right is another. The ingredients I researched are - minced Beef, minced lamb, Ground Cumin, Paprika, Cayenne pepper, Black pepper, Garlic, Salt and Sumak. There is some curing salt in this too which contains Nitrite. As this was an air dried sausage I use...

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...