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Fresh Sausage Making
Sat 19 November @ 10:00 am - 1:00 pm£95
There’s little more British than the banger. A staple of our diet for hundreds of years, it has sadly been so bastardised by many industrial manufacturers that you really don’t want to think too hard about what you’re eating when you buy some from the supermarket. So come along and put the Great back in the British banger by joining this class, where you’ll learn about the whole production process from start to finish.
Your guide for the morning will be Adrienne Treeby of Crown & Queue. She will take you through some of the history of the British sausage, the different types, and most importantly the art and craft of producing a ‘Cumberland’ style sausage.
The class starts at 10:00 here at our unit in the heart of London’s Borough Market, and will last through to approximately 13:00. You will be welcomed by a freshly cooked sausage roll before getting your hands stuck into the production. Through the morning you will:
- Learn how to butcher a shoulder of rare breed pork
- Grind, season and mix the meat
- Force the mixture into the casings
- Learn how to link sausages
We will be adding a little beer to the recipe, meaning at the end of the morning there will undoubtedly be some left over ale that needs to be washed down before you head off. With your sausages under your arm.
We look forward to welcoming you on the day.