26. March 2021 - 9:30 till 12:30
The Food WorksSW
United KingdomWeston-super-MareWhirlwind Road

Sausage Making Course - 1/2 Day Practical Workshop, The Food WorksSW, Friday, 26. March 2021

This introductory day is guaranteed to be instructive fun as we explore every part of the delicious pig and finish with some products to try

About this Event

This half day course delivered by Chris Moorby, will teach you how to make proper artisan sausages. Working with different cuts of pork, you’ll discover what makes great sausages, how to select the right cuts of meat for them and how to master the secret subtleties of seasoning.

You’ll be given the opportunity to design your own sausage recipe, guided by Chris, which you can take home and use to make perfect sausages every time. A selection of high quality ingredients will be available and you will also learn essential mincing, seasoning and stuffing skills and techniques.

Message from Chris Moorby your trainer for the day:I have been 'steeped in meat’ for over forty years and have always been enthusiastic about traditional artisan butchery and charcuterie.During my career, I have worked in many sectors of the meat industry, from production and technical management to product development and quality assurance, more recently as a teacher and champion of artisan produce.For twenty five years as Head of Butchery at Thomas Danby College in Leeds, I shared my vast knowledge with food students, training and developing the next generation of skilled butchers and charcutiers, always mindful of teaching the traditional artisanal methods that I so passionately believe in.Having taken sabbaticals in Italy and France where I worked alongside renowned charcutiers, I left the college in 2014 to work as a freelance advisor to the UK meat industry and continue my crusade to help establish an acclaimed UK Charcuterie Industry.I also now work for FDQ - the awarding body for food qualifications in the UK - as an External Quality Assurance Consultant (EQAC) and Independent Examiner in Butchery, Fishmongery and Food Operations Apprenticeships.


Once you have registered and before the event full details will be sent to you including confirmation of your booking and full address and timings for the day.

The course will take place at Food Works South West, based in Weston super Mare. It is the responsibility of the delegate to ensure you arrive on time and have transportation arranged. If you wish to discuss travel plans please drop us an email and we can help you organise what is best for you.

There are many hotels in Weston super Mare, the closest of which (next door) is the Travel Lodge.

The cost of the course includes all materials and equipment you will need for the day. If you are a food or drink producer and wish to incorporate your own product in to the days learning please let us know and we will work with you to ensure your needs are met.

Refreshments will be available throughout the course.

If you wish to discuss the course further please do not hesitate to make contact with Trudi Waldram 07808 866398 email

Friday, 26. March 2021, The Food WorksSW, Sausage Making Course - 1/2 Day Practical Workshop

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