The perfect introductory workshop to learn the principles of making truly unique sausages and salamis as a small business.

Join us to learn and understand the principles of making truly unique sausages and salamis. Techniques covered will include:

• The basics of making the perfect meat and spice mix, and the difference between fresh, cooked and dried sausages, for:
  • 6 fresh sausages using different animal protein, including chicken, pork, beef and mutton/goat;
  • how to use pre-mixed batch packs;
  • what is a cooked sausage and how to make it;
  • making classic dried sausages and salamis from scratch.

Day 1 – Sausages We’ll show you the principles of how to interpret, adapt and develop a sausage recipe, and share 8 of our favourite sausage recipes with you. In the workshop we’ll make a selection of 6 different sausages including:

• Batch-pack chicken sausage;
• French Toulouse pork sausage;
• Our classic beef boerewors;
• Chaurice – a spicy American Cajun sausage, used in Creole gumbo and Jambalaya;  
• Lamb Kafta sausage;
• German emulsified Bratwurst.

Day 2 – dried sausage and salami

An introduction into:

• How salt, spices and preservatives work when making dried sausages, and different blends for different types of dry sausage and salami;
• How cultures and fermenting agents work and how to make them yourself;
• Making 5 classic dry sausages/salami including:
  • Classic South African droewors;
  • The classic Milano style salami using batch-pack;
  • French Saucisson Sec salami;
  • Cotto or cooked summer sausage;
  • Sobrasada, a spicy Spanish spreadable salami.

Where – Wickedfood Earth Farm Country Cooking School, Hekpoort, ±60km from Fourways and Pretoria;

When – 17 to 18 May 2025;

To book – contact Cilla – 076 236-2345 or cilla@wickedfood.co.za

Cost – R3 990pp or R2 290 per day for any one day of the workshop.