location, nr Ripon, North YorkshireThis one-day course will take you through the process of turning pork into juicy sausages. Using pork from the free-range, organically-fed pigs raised on the farm, bread (not rusk), herbs and seasoning, you will mix, mince, stuff, link and bag - and have some fun doing it! Samples of your endeavours will be served for lunch and you will go home with some sausages too. The course is aimed at those wanting to make sausages for themselves at home or on a small scale. It will be of particular interest to smallholders who keep their own pigs and may have been disappointed by the sausages made by their butcher. This is a hands-on, practical day with plenty of discussion and question time. Content will include:
dates: see 'book online' below
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how
to book: |
if you can't open
the booking form, you need Acrobat
Reader - it's free |
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arrive: |
around
9.45 for a 10am prompt start |
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depart: |
after
the course finishes at 4pm |
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directions: |
sent with booking confirmation |
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what
to bring: |
warm clothing (the room will be unheated to keep the meat cool), pen, notepad etc. if you want to take notes, camera (optional) |
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let
us know: |
if you have any special mobility or dietary requirements |
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price: |
£45 Refundable up to two weeks prior to course (minus £20 admin fee) No refunds for cancellations within two weeks of course |
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lunch: |
provided |
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car
sharing: |
visit
our car
sharing forum to offer or request a lift |
the venue is an informal community / voluntary group on a farm near Ripon, 'dedicated to having a good time' and demonstrating low-impact ways of living