Sausages are one of the most popular items we sell in our shops, be it little pigs in blankets at Christmas, big traditional sausages for a classic sausage and mash or smoked chorizos for a spicy Spanish dish. Our popular sausage class is hosted by Josie, who is not only our fabulous sausage maker, but lives and breathes the development of these porcine delicacies.

You will first be shown which cuts of pork make the best sausages – belly and shoulder are ideal, as there is plenty of inter-muscular fat to keep the meat moist. Josie will have already minced together some shoulder and belly so that everyone can get on with selecting their own flavourings of herbs and spices. Guests will work in small groups to add their personal mixes to the sausage filler, forcing the sausage meat into a natural pig or lamb’s intestine, otherwise known as the ‘casing’.

As a fun addition to the class, Josie will also show you a different type of casing – a pork tenderloin. Each class member will take a tenderloin, make a tunnel down its length, and then slide it onto the sausage filler machine to add a filling of pork, apricot and thyme. This delicious combination will then be wrapped in smoked streaky bacon, ready for roasting or freezing on your return home.

MEAT TO BE TAKEN HOME:

2kg Stuffed Tender Loin of Pork

2.5kg Classic Italian Sausages

600g Chipolata Sausages

Streaky Smoked Bacon and Black Pudding

DINNER:

MAIN: Slow Cooked Pork Shoulder, Dauphinoise Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: White-Hauts Pemions Muscadet or Red- Espigouette Cdr Bel Air