31st May - The Smokehouse Session: Fresh Sausage Making

Discover the craft of traditional sausage making in a small-format, hands-on workshop designed for those who appreciate real food, old-world techniques, and the art of working with meat. Limited to just four participants, each session is intimate, practical, and deeply immersive — giving you direct guidance throughout the entire process, from meat selection to filling, linking, cooking, and storage. Over two hours, followed by a relaxed tasting session around the table, you’ll learn the foundations of making exceptional fresh sausages at home without unnecessary gadgets or industrial shortcuts. In this workshop you will learn: How to make fresh sausages from scratch at home Essential equipment — and how to keep things beautifully simple Understanding different meats and fat ratios beyond traditional pork sausages Key food science principles that make the difference between average and exceptional sausages Cooking, handling, and storage techniques You will take home: 1kg of fresh sausages made during the workshop A foundational sausage recipe to continue developing at home During the session we will prepare a classic fresh pork sausage recipe — a versatile base that can evolve into your own signature style over time. Workshop Details This workshop takes place on 31 May. Only four places are available. Please note Due to the highly limited nature of these workshops, tickets are non-refundable. A minimum of four participants is required for the workshop to proceed. If the workshop does not fill, the session will be rescheduled.