Stanford - In-depth 2-day Sausage and Salami making Workshop

In this more advanced 2-day workshop we'll introduce you to the art of making some truly unique sausages and salamis. In the workshop we'll walk you through some more complicated processes and advanced spicing for some of the worlds delicious sausages and salamis. We'll also share ±14 of our favourite recipes, some made hands-on in the workshop and others to test out at home after the workshop.

Day one – Sausage

We’ll show you the principles of how to interpret, adapt and develop a sausage recipe, and share 8 of our favourite pork, beef and lamb sausage recipes with you. In the workshop we’ll make a selection of 4 of the sausages from around the world that may including Mexican Chourizo, Thai Sai Ua, Brazilian Linguica Beef Pork, and North African Lamb Merguez (final selection closer to the time).

Day two – Salami and dried sausage

• The science and theory of making dry sausage – extensive notes and explanation of exactly how the process works including salting, spicing, cultures, grinding, filling and drying.
• Meat fermentation and how to make salami – how spices and preservatives work, grinding, stuffing and drying. We’ll walk you through all the steps for making a classic artisan Italian style salami from scratch.
• Make 4 very different salamis from citrus flavoured venison salami, and hand crafted mini Italian salamis to Spanish chourizo, and the spectacular fiery Italian Nduja spreading salami. We’ll also give you a few of our other favourite dried sausage/salami recipes to try at home.

Our hosts

Our hosts Loraine, Paul & Lyle Bewsher, of In The End, Stanford, Southern Cape, are bon viveurs of note, ensuring that this event will be a food experience not to be missed. Apart from the workshop, participants are in for a gourmet treat for teas, snacks and lunch, when Paul and Lyle prepare a unique al fresco feast that will get you talking for years to come.

Accommodation Booking:

The Ruskamer Cottage at the venue, In the End in Stanford, offers a spacious chalet with two bedrooms and two bathrooms. The unit features a living room, dining area, and a fully equipped kitchen.

For those looking for something unique and totally luxurious try Off-grid eco cottage It’s also situated on Goodluck Farm, a working regenerative farm in the heart of the Overberg, with panoramic views towards Walker Bay and the Kleinriviersberg mountains. Surrounded by fynbos and vineyards, this cottage has pure spring fed water, a wood fired hot tub, solar power so is not affected by load shedding. Guests are welcome to wander around the farm, swim and fish in the dams, and meander through the veggie gardens.

The Stanford Hotel offers comfortable accommodation within walking distance of the venue. [email protected] or 082 781 1704