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Learn how to make sausages and charcuterie in Birmingham
Join Loaf for a fantastic sausage and charcuterie experience. The course is led by experienced cook and charcuterie enthusiast Lap-fai Lee. This day long course will take you through options for creating four amazing sausages and preparing your own charcuterie.
During the day you’ll be learning:
- How to make and link a variety of fresh sausages including Mergeuz, Boudin, Cumberland and Smoked Garlic.
- How to make guanciale from a pig head
- How to make pancetta from the belly
- How to make dry cured sausages such as salami and chorizo.
You’ll feel right at home at Loaf, and everything you learn will set you up for recreating everything you have learnt at home. All refreshments, equipment, recipes and aprons are provided.
Your day-long workshop includes a delicious lunch you will also receive the charcuterie you create; which you’ll collect when they have cured.
It should go without saying, but this course is not suitable for Vegetarians or Vegans. It is also not suitable for coeliacs.
The course takes place on a daytime from 10- 3.30pm at Loaf in Stirchley, South Birmingham. We run this course in the cooler months; Oct, Nov, Dec, Jan & Feb.