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Gourmet Sausage and Jerky making class

3 July @ 12:00 pm - 4:00 pm

This three-hour class, led by Chef Layla Bizre, will take you through the sausage and jerky -making process from start to finish

There’s something so rustic and real about the craft of sausage-making. It’s traditional, but has great scope for reinvention. Our small-group class makes for a fun, close-knit learning environment. You’ll leave with lifelong skills you can use straight away in your own home kitchen. Start off with home-brewed craft beer using local Mornington Peninsula wheat. Layla will then guide you through the art of sausage and Jerky making. She’ll move on to an informative overview of where our local meat is sourced, and the various cuts of meat used in sausage making. Things get practical then, as you customise the flavour of your own sausage mix, make your own sausages using a filler machine, and learn to tie them off correctly. We’ll wind down after all that sausage-cranking work with a barbecue of your handmade sausages, some good bread and our 100 Mile Foodie relish or kasundi.

Your take-home payout will be two kilograms of hand-crafted sausages to share! And while you’re in class, there’ll be welcome drinks, appetisers and a BBQ-finale with your handmade sausages and tasty accoutrements.


3 July
12:00 pm - 4:00 pm
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Layla Bizre
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100 Mile Foodie HQ
24 Chesterfield road, Somerville, VIC 3912
Somerville, 3912 AU
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