Wickedfood Earth Farm - Introductary 2-day Sausage and Salami making Workshop

The perfect introductory workshop to learn the principles of making truly unique sausages and salamis as a small business.

Join us to learn and understand the principles of making truly unique sausages and salamis. Techniques covered will include:

• The basics of making the perfect meat and spice mix, and the difference between fresh, cooked and dried sausages, for:
• 5 fresh sausages using different animal protein, including chicken, pork, beef and mutton/goat;
• how pre-mixed batch packs work and why we don't use them;
• what is a cooked sausage and how to make it;
• making classic dried sausages and salamis from scratch.

Day 1 – Sausages

We’ll show you 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 5 different sausages including:

• Chicken sausage;
• Our classic beef boerewors;
• French Toulouse pork sausage;
• Chaurice - a spicy American Cajun sausage, used in Creole gumbo and Jambalaya;
• Lamb Kafta sausage.

Day 2 – dried sausage and salami

An introduction into:

• How salt, spices and preservatives work when making dried sausages, and different blends for different types of dry sausage and salami;
• How cultures and fermenting agents work and how to make them yourself;
• Making 5 classic dry sausages/salami including:
• Classic South African droewors;
• The classic Milano style Italian salami;
• French Saucisson Sec salami;
• Cotto or cooked summer sausage;
• Sobrasada, a spicy Spanish spreadable salami.