Wickedfood Earth Farm - 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.