Sausage-Making Course: 
Cured & Dried Sausages
9th September – Saturday – 12.00pm to 2.00pm - $50.00 per person
Learn how to make and dry (cure) homemade sausages, step-by-step: we'll begin with mincing, mixing and sausage-making demonstrations before discussing the curing process in detail. This class is a great introduction to charcuterie and is suitable for beginners. If you enjoy eating cacciatore, chorizo, pepperoni and salami, this course is for you!
Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone, Western Australia)
  • Introduction
  • Before you start
  • Hygiene
  • Avoiding allergies
  • What is charcuterie?
  • Dried vs. cured sausages
  • The story of dried sausages
  • Types of dried sausages
  • Making sausages safely
  • Demo: making dried sausages step-by-step
  • Sausage-making equipment
  • Sausage ingredients
  • Meat cuts
  • Preparing the meat
  • Meat mincers (grinders)
  • How to mince meat
  • Herbs and spices
  • Do I need to add breadcrumbs or rice?
  • Sausage cultures
  • A note on preservatives
  • Perth meat suppliers
  • How to mince meat
  • Casings – natural and synthetic
  • Preparing casings
  • Sausage funnels 
  • Sausage stuffers
  • Filling sausage casings
  • How to link sausages
  • Developing flavour
  • Smoking food
  • Smoking sausages
  • Cold-smoking sausages
  • Hot-smoking sausages
  • Drying (curing) sausages
  • Drying sausages all-year-round
  • Drying racks
  • Charcuterie cabinets
  • Charcuterie cabinet plans
  • Drying sausages safely
  • Storing dried (cured) sausages
  • Freezing sausages safely
  • Thawing sausages
  • Eating dried (cured) sausages
  • Sausage-making resources
  • Cured/dried sausage recipes included - Italian cacciatore, Spanish chorizo and French garlic
  • Keeping a sausage-making log book (blank chart included)
  • Questions and feedback
  • An in-depth cured & dried sausage-making guide will also be available to purchase/order at the class
Megan Radaich is a lecturer from, a Western Australian community resource for home food preservation and green living. Megan’s community classes are lecture-style, with demonstrations and open discussion of techniques. 
What are we up to this month? Learn all about making marmalade using delicious citrus! New recipes will be added to our website following the schedule below (click to enlarge).

Share on:

Related Posts Plugin for WordPress, Blogger...