Sausagemaking
Course Description
The butchers’ art of sausage making is essential to ensure that all elements of the carcase are fully utilised. Knowledge of meat selection, recipe composition, ingredients and the action of additives are all covered in depth on the course. D
Delegates will manufacture at least 5 varieties of British sausages on this course - this includes mincing, mixing, filling and linking and packaging.
Duration
1 day – 9.30am to 4.30pm
Cost
£120 per person (all meat included)
All equipment is provided.
If you’re interested in further details, please email us at info@warwickshiretraining.co.uk.
