Become the sausage chef from grinder to smoker

Do you dream of making your own homemade sausages – tasty, well-seasoned and ready to grill, smoke or freeze? Do you want to understand how to measure out the ingredients, choose the right cuts of meat and master the essential gestures?

During this 3h30 workshop, you’ll learn how to make three types of sausage: knackwurst, a smoked sausage of German origin, a spicy merguez and cipollini, a mild, onion-flavored sausage of Sicilian origin. You’ll see how to use a mincer, mix meats and fats in the right ratios, season according to recipes, and emboss your sausages like a pro. You’ll also discover how to smoke your sausages to give them even more flavor.

We’ll start with a short introduction to the tools used, then move on to the practical side: chopping, preparing mixes, embossing different recipes, smoking and cooking. We’ll finish with a moment of tasting and sharing, so that you’ll be equipped to continue making your own sausages at home.

Skills required: none! This workshop is open to everyone, whether you’re an amateur cook or just curious about the tricks that make all the difference.

The price includes all materials, ingredients, equipment and lots of tips to get you started at home with confidence.

Note: bring containers if you want to take your creations home!