This three-hour class, led by local master butcher Andrew Whyte, will take you through the sausage-making process from start to finish.
Where: Somerville, Mornington Peninsula
Andrew is a fully qualified master butcher, based on the Mornington Peninsula. He has over 20 years’ experience operating a wide range of outlets from boutique city stores, to commercial shops, markets, and abattoirs. He's earned a reputation for old-school craftsmanship underpinned by creativity and versatility, and his passion for butchering is as infectious as his personality. After years of people asking, 'How do I do that?' over many a barbecue, Andrew is excited to share his knowledge of butchering while showcasing the Peninsula’s finest produce through his interactive and engaging classes.
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 and flour plus a couple of Turkish Borecks. Andrew will then guide you through the art of sausage-making, beginning with an introduction to butchering. He'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.
The fruits of your labour
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, chipolata appetisers and a BBQ-finale with your handmade sausages and tasty accoutrements.
The kit required
Wear closed-toe shoes for the kitchen, and bring a small esky to take your sausages home in.