Learn to make sausages then feast on them for lunch! This hands-on class includes: how to bone out a shoulder, cutting, mincing and stuffing a variety of sausages depending on the season: everything from sage & pepper, chorizo, bratwurst, and the incomparable purity of Toulouse. You’ll never buy sausages of dubious ingredients again!
The day includes a farm-style lunch of produce from Jonai Farms and other local producers such as the wonderful Angelica Organics, served with a side of food politics.
The day runs from 10:30am to 2:30pm. Numbers are strictly limited to 16. Price is inclusive of GST.
Jonai Farms & Meatsmiths
How to book
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