Organic Gourmet Sausage Making Class

LOCATION: 100 Mile Foodie, 24 Chesterfield Rd, Somerville, VIC 3912

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 will guide you through the sausage-making process from start to finish. Participants will enjoy a hands-on, interactive workshop, including:

  • An introduction to butchering.
  • An informative overview of where our local meat is sourced, and the various cuts of meat used in sausage making.
  • The opportunity to customise the flavour of your own sausage mix, make your own sausages using a filler machine, and tie them off correctly.
  • Two kilograms of hand-crafted sausages to take home.
  • A glass of local wine and appetizers upon arrival.
  • Handmade 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, market environments, and abattoirs.

With a reputation for ‘old school’ craftsmanship underpinned by creativity and versatility, Andrew’s passion 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.

Click here to book your spot now

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