There’s something elemental about making food with your hands — meat, salt, fire.”
SAUSAGE MAKING WITH MICHAEL
A Practical Introduction to European-Style Curing
This workshop introduces participants to the basics of European-style sausage making, using local goat meat, garlic, herbs from the farm, and natural casing. It's a hands-on process from start to finish, with an emphasis on both flavour and technique.
These sessions are small and informal — practical rather than performative — and rooted in respect for the ingredients and the process.
The style is straightforward and adaptable.
No industrial equipment is used, and recipes can be easily replicated at home with minimal tools.
The workshop will include the following
THEORY: Characteristics of a good sausage, different kinds of sausages, kinds & cuts of meat for sausage and essential equipment & ingredients needed for sausage making (& where to purchase it)
PRACTICAL: Chopping meat, preparing seasoning,salting, mixing, grinding, stuffing into casings, making links, smoking the sausages.
Get a hands-on experience making 2 or 3 types of sausages.
Sausage tasting & discussions with your host over dinner.
Take back 500 grams ( ½ kg) of the sausage you made.
A Practical Introduction to European-Style Curing
This workshop introduces participants to the basics of European-style sausage making, using local goat meat, garlic, herbs from the farm, and natural casing. It's a hands-on process from start to finish, with an emphasis on both flavour and technique.
These sessions are small and informal — practical rather than performative — and rooted in respect for the ingredients and the process.
The style is straightforward and adaptable.
No industrial equipment is used, and recipes can be easily replicated at home with minimal tools.
The workshop will include the following
THEORY: Characteristics of a good sausage, different kinds of sausages, kinds & cuts of meat for sausage and essential equipment & ingredients needed for sausage making (& where to purchase it)
PRACTICAL: Chopping meat, preparing seasoning,salting, mixing, grinding, stuffing into casings, making links, smoking the sausages.
Get a hands-on experience making 2 or 3 types of sausages.
Sausage tasting & discussions with your host over dinner.
Take back 500 grams ( ½ kg) of the sausage you made.
SOME PRACTICAL INFORMATION
Venue: Himalayan Orchard Farm stay
When: As an add-on course to every cheese making course (2nd or 3rd weekend of every month)
Cost: 7000/- includes one night accommodation + meals
Venue: Himalayan Orchard Farm stay
When: As an add-on course to every cheese making course (2nd or 3rd weekend of every month)
Cost: 7000/- includes one night accommodation + meals