12 October 2024, R1 990pp. In this hands-on workshop you’ll learn how to make a selection of cooked sausages and delicious country pâtés, and get to take some samples of your work home to enjoy. Included in the workshop are extensive notes and lunch.

These techniques make use of what is referred to as the 5th Quarter – liver, heart, kidneys, lights (lungs), heads, etc.  It’s the part of the animal most often discarded at slaughter. Yet, if processed correctly, they make some delicious products that are both nutritious, as well as contribute to the bottom line income of the slaughtered animal.

An emulsified sausage is one in which the seasoned meat and fat are puréed until the fat is evenly suspended throughout the meat and water. Making an emulsified sausage involves a few more steps than making fresh sausage. Its all about temperature control. Done properly, making an emulsified sausage is an exciting process, a test of real craftsmanship. Once made, they are usually poached or smoked very gently till fully cooked, then quickly chilled.

Techniques covered include:

• The art and science of emulsion sausages, how to achieve the perfect unity between meat, fat, liquid and spices.
• Sausages covered in this workshop will include Blood sausage, Weisswurst, Mortadella and Liver sausage;
• The secrets of complex stuffing techniques;
• Spice mixes and preservatives;
• The art of Cooking for the perfect set;
• Making a perfect French country pâté;
• Head cheese – also known as brawn, Sülzwürst, or Souse, a jellied mix of meats bound together with jelly, the perfect lunch meat.

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

When – 12 October

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