Organic Gourmet Sausage Making Class
16 February @ 1:00 pm - 4:00 pm
Have you ever wanted to make your own sausages?
Marlene Hoff Chef/Owner from 100 Mile Foodie is excited to welcome Master butcher Andrew Whyte into the 100 Mile Foodie HQ Cooking school kitchen.
This three-hour class lead by local master butcher, Andrew Whyte, will guide you through the sausage-making process from start to finish. Participants will enjoy a hands-on, interactive workshop, including:
1. An introduction to butchering.
2. An informative overview of where our local meat is sourced, and the various cuts of meat used in sausage making.
3.The opportunity to customise the flavour of your own sausage mix, make your own sausages using a filler machine, and tie them off correctly.
4. Two kilograms of hand-crafted sausages to take home.
5. A glass of local wine and appetizers upon arrival.
6. Hamdmade sausages in local bread, relish for dinner
Our exclusive small-group class offer a fun-filled, intimate learning environment. You’ll leave with lifelong skills you can use straight away in your own home kitchen.
Andrew is a fully qualified Mornington Peninsula-based master butcher with over 20-years’ experience operating a wide range ofoutlets from boutique city stores, to commercial shops, marketenvironments, and abattoirs. With a reputation for ‘old school’craftsmanship underpinned by creativity and versatility, Andrew’spassion for butchering is as infectious as his personality. After years of people asking, “how do I do that?” over many a barbeque, Andrew is excited to share his knowledge of butchering whileshowcasing the Peninsula’s finest produce through his interactive classes.