Advanced 2-day sausage and salami Workshop

More complicated processes and advanced spicing for truly unique sausages and salamis (participants in this workshop must have attended our 2 or 3 day introductory workshop so they have a good understanding of the basics of sausage making and fermentation for salami).

Day 1 – Sausages – The principles of how to interpret, adapt and develop a sausage recipe, and share 8 of our favourite sausage recipes with you. In the workshop we’ll make a selection of sausages from around the world may including:

• Spicy Thai Sai Ua – pork sausage, popular throughout South East Asia, great for braaiing, and in salads;
• Mexican fresh Chourizo – a spicier pork version of its Spanish cousin, and go-to sausage for many Mexican meat sauces;
• Brazilian Linguica or Argentino Chorizo Criollo – The classic South American BBQ beef sausage;
• North African mutton Merguez – made with lamb or beef, or a mixture stuffed into a lamb casings. Heavily spiced with cumin and chili pepper or harissa;
• Bratwurst – a classic German pork sausage, with milk, egg and lemon zest, giving a well bound creamy texture.

Day 2 – Salami – Advanced dried sausage/salami making of 4 very different cured sausages. We’ll also share two of our other favourite salami recipes for you to make at home. Salamis made may include:

• Spanish chourizo – with strong sweet flavour of paprika, and Chili;
• Citrus and nut flavoured beef/venison salami – flavoured with orange peel, Pecan nuts, and fennel seed to give a citrus flavour, while hints chilli and black pepper give a slight spicy bite;
• Lap Cheong – a deep red, dense, salty-sweet dried Chinese sausage distinctive to Chinese cooking. A few slices takes a plain pot of rice or vegetable stir-fry into a satisfying meal;
• Pepperoni – Made with a mix of pork and beef, seasoned with paprika, hint of chili and fennel. A great pizza topping;
• Nduja – One of the more unusual salamis, spreadable, a speciality of Southern Italy. It has a dense paprika flavour, with chilli and lightly smoked. Great as a cooking salami fried as a “butter” base for sauces.