What you'll learn

  • Butchery Demo

    Pam will butcher down a pork shoulder for sausage making & share her tips for doing this at home.

  • Make a good basic sausage

    Make a Lincolnshire sausage recipe with a wheat based and gluten free crumb

  • Sausage recipes from around the world

    Make either a Toulouse sausage, a Creole Chaurice sausage or an Argentinian Chorizo.

  • Q&A

    The course will close with a cup of tea, slice of cake and an opportunity to ask any last questions.


  • Excellent course, very interesting and hands-on.

  • Great day! Really enjoyed, particularly the butchery demo!

  • Good day, interesting. Thanks.

Date to be confirmed

Your instructor for the day..

Pam Thompson has been in the Food Industry since 2002 and is experienced in nutritional analysis of food, product development…

Your Course in pictures

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