Sausage Making

Demystify Sausage Making

Join us for this 2-3 hour hands on class hosted at Cured Artisan Meats, Orange Arcade. Third generation butcher and smallgoods maker Stefan Birmili will demystify the sausage making process so you will be able to create the perfect sausage at home. No previous experience is necessary.


The class will cover:
- History of sausage making
- Basic microbiology and sausage making hygiene
- Identifying the ideal cuts of meat and how to prepare and mince them correctly
- Creating the perfect sausage texture and firmness
- Seasoning and flavouring you sausages
- Understanding casings, what to use and how
- Filling and linking techniques
- Cooking methods
- Storage

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Class sizes are small to maximise the hands-on learning opportunity.

You will work in pairs through the practical component of the class with everyone taking home the sausages they make (around 2kg per person).


All meat, spices, herbs and sausage casings are provided along with class notes and a recipe sheet.

Please wear closed in shoes and clothing that allows you to get messy.

You will also need a container and cool bag with ice blocks to take your sausages home.

Cured branded aprons are available for purchase on the day as a souvenir.


Understanding the basics of sausage making is an important precursor to salami making; this class will provide you with the necessary basics to progress to our salami classes.

For group bookings for up to 20 people please email Stefan for dates & pricing stefan@curedorange.com.au

Book via 123Tix below:

Search > Location - Orange NSW & > Category - Class, Training or Workshop.

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