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Home » Western Cuisine » The Art Of Sausage Making: Beef And Lamb

The Art Of Sausage Making: Beef And Lamb

Learn to grind meat, flavour with spices & stuff them into natural skins.


Duration: 3 hours/session

For: 1 session

Fees: $148.00

Chef: Ryan Lim

Alert! Not enough quantity is available!

In this hands on class, learn the techniques on how to make fresh sausages. Starting out with larger pieces of meat, we will grind them with the relevant spices and herbs before stuffing them into natural skins. 

We will make these sausages during this class:

Smoky Beef Cumberland

African Lamb Merguez

Bring home the fruits of your labour and enjoy them!

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