During this fun hands-on course, butcher and sausage connoisseur Gavin Roberts will take you through the intriguing process of home sausage making, from butchering the meat to stuffing the skins. After completing the sausage making course you will understand the importance of fine ingredients and craftsmanship, and will be well equipped to create some delicious sizzling sausages in your own home.
Maximum student to tutor ratio: 8-1
Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and a tasty Philleigh Way treat.
The Day: The day kicks off with a butchery demonstration where Gavin will demonstrate how to bone out a shoulder of pork which is the joint where traditionally the meat traditional comes from for sausages. Gavin will talk you through the knife skills used in this process as well as the history of the Kernow Sausage Company.
Gavin will then provide you with an overview of the vital ingredients required for a good sausage. Students will then get to design their own sausage recipe selecting from a wide variety of herbs and spices, before preparing their own sausage meat mix. Gavin will then demonstrate how to use the sausage stuffer to fill the sausage skins before students get hands on stuffing their own sausages. The final stage of the process is linking the skins which students will carry out after a demonstration of the technique by Gavin.
Sausage stuffing is hungry work so we’ll keep you going with a proper Kernow Sausage hotdog for brunch!
Close: Have a chat with fellow course attendees and members of the Philleigh Way team, before heading home with your very own batch of hand made sausages. This is a guide to the activities and is by no means set in stone and will vary depending on the group’s interests.
Boning out a shoulder of pork
Age suitability: 16+ or 13+ if accompanied by a paying adult.