Course Agenda

Arrive and welcome

Enjoy a tea or coffee while Pam introduces sausage making and the recipes you'll be making today.

Butchery demo

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


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

Lunch time

Enjoy a delicious farm lunch, including your sausages

Back to work

In the afternoon you'll make either a Toulouse sausage, a Chaurice sausage or an Argentinian Chorizo

Course closes

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

Sausage Making

Saturday 10th Mar 2018

Learn how to make your own sausages in this hands-on course. It's great whether you're a smallholder with your own pigs or if you just fancy having a go at making your own sausages.

Pam will demonstrate how to butcher down a shoulder of pork for sausage making, discussing tips and techniques for doing this at home.

Then it's hands-on: you'll mince the butchered pork and make a simple Lincolnshire sausage with a wheat based and gluten free crumb.

After lunch you'll look at different types of sausages around the world and make one of either a Toulouse sausage, Chaurice Sausage (a spicy creole sausage) or an Argentinian Chorizo.

Pam Thompson Charcutier Ltd. Humble by Nature

Pam has been teaching butchery since 2007 and cheese making since 2011. She's Technical Manager at Charcutier Ltd., a small, family run speciality meats business based on-farm in the Gwendraeth Valley in West Wales.

What to bring and other essential info

This course will run from 10am until 4pm.


All ingredients and equipment will be supplied.

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