Feast! Fine Foods Sausage Making Class

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April 12, 2013 by Joanne T Ferguson

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I S-Q-U-E-A-L-E-D with delight (inside my head ;-) ) and YELLED “I MADE THIS!” lol

You KNOW by now about my PASSION and ENTHUSIASM for food and YELLING! lol ;-) ;-) :) :)

Hands up, who has always wanted to make their own sausages and (honestly) thought they could never do? I “seeA LOT of hands up! :)

Please…get THOSE thoughts out of your head as I attended my very first sausage making class by Feast! Fine Foods who “delivers the vision of Richard Gunner and family to “bring the best produce direct from the farm where it is grown directly to the consumer.

My previous expertise with sausages was, um, well, um…eating…the end! I had NO CLUE!

So don’t let your “lack of experience” stop you from signing up for Feast!Fine Foods Sausage Making Class on Wednesday the 29th of May, TRUE! :) :) :)

Instead of feeling “anxious” and/or “overwhelmed“, I was greeted warmly by Roz, Stevo and Robbie who “assured” one and all that by the end of the class we would ALL be making out own sausages!! REALLY? YES, REALLY!

IMG_2109                                           Guess who made these? ;-)

Probably “the one” who is STILL doing the Feast! Fine Foods Happy Dance! lol

Here’s a “snippet” video of what “the class” did do! The class is a fun way of learning together, as EACH and EVERY person takes their turn to learn from Robbo and Stevo too! And gets to ask questions of Roz too! ;-)

So back to the start with a very “thorough” explanation and demonstration by Robbie.
(Aussies “tend” to shorten people’s names so Robbie is Robbo ;-) )

Stevo, then provided a very “interesting” explanation of “the most flavorsome breeds for tasting pork”; The Free Range Berkshire Pigs.

Should you wish to see hear more about Berkshire Pigs and how to cook pork from Richard Gunner, feel free to enjoy this video too!

Cut, Mince, Combine, Add Ingredients, The Class Pantry of Ingredients, Soaking the Skins, Loading “The Machine” (available for hire :) :) ), Sausage “handling” techniques, Sausage, then mmmmmmmmmm Sausage Links!!!

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Having had a “blade injury” (unrelated to this class lol) recently, I can also HIGHLY recommend purchasing a Stahnetz Cut Resistant Glove for all your “sharp” kitchen adventure needs!

Butchery Equipment is also available on the night for sale! :) :)

Gift Vouchers are also available for that “hard to purchase” friend or family! Trust me, any “foodie” would LOVE this class JUST like ME!! :) :)

Feast! Fine Foods have 5 locations and for people outside of South Australia, Feast! Fine Foods “do have arrangements with butchers in NSW and Qld to be able to order in our produce and we can fly produce direct to the airport for customer pick up in other major centres.

If you need or want butchers advice (which is always nice) or are simply looking for unique Feast Fine Foods Pork recipes…

For those who “may” not be familiar, April is the Australian Festival of Pork.

Pork is GREAT tasting, TRUE!

I would HIGHLY RECOMMEND you sign up for Feast! Fine Foods Sausage Making Class with your friends as it is a fun-filled, learning experience that you can S-Q-U-E-A-L with delight at accomplishing (Thanks to Robbo, Stevo and Roz’s guidance on behalf of Feast! Fine Foods) making YOUR very own U-N-I-Q-U-E flavor combination…

Who knows, perhaps one day a sausage “may” be named after YOU! ;-)

Shhhhhh, it’s “our secret“, ;-) TRUE! (even though it is available on the Feast! Fine Foods website ;-) ), here is a GREAT recipe for Homemade Pork Sausage With Colcannon and Apple Sauce too!

Who now is as E-X-C-I-T-E-D as me?

Look forward to signing up for this Feast! Fine Foods Sausage Making Class and in “creating” their own unique recipe!

If you were a sausage “flavor combination”, WHAT would you be? :) :)

Are YOU curious WHAT ingredients I used and what was “created” by ME? :) ;-) ;-)

This Sausage Making Class was provided as a courtesy of Feast! Fine Foods.
I can assure you my words, my review, “PASSION and ENTHUSIASM” in making sausages are indeed my own! ;-)

UPDATE
I was (once again) invited by Joanne at Winelady Cooks to the Foodie Friends Friday BBQ Party! What better to share than my Feast! Fine Foods sausages MADE by ME!! Wink

18 thoughts on “Feast! Fine Foods Sausage Making Class

  1. […] You might have remembered my Feast! Fine Foods Sausage Making Class experience! […]

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  3. G’day Joanne! Thanks so much for sharing this recipe with Foodie Friends Friday BBQ Party this week. I’m in awe that you accomplished what I think is a huge undertaking. I’ve been making many things from scratch but I never thought of making sausage. Your excitement really shows through in your post and is making me want to give it a try. I’m not sure what flavorings I would choose, but I do like traditional Italian sausage more than any other flavors.

    You are so inspiring and I always look forward to your next adventure.

    Have a great week and hope you can join next week’s ANYTHING GOES party. Share any of your favorite posts, tips, or tricks (family friendly of course :).

    Joanne

  4. marbaird says:

    How fun is that to be able to make your own sausages. They look so delicious. i would love to have one on my grill right now. Thanks for sharing on Foodie Friends Friday.

  5. Liz says:

    Thanks for visiting My favourite pastime and for liking my post. You have a lovely blog. Best wishes!

  6. babso2you says:

    These look absolutely wonderful! I have a lot of sausage recipes, a meat grinder, a sausage stuffer, and I still need to try this out…you have given a bit of inspiration here! Hugs – B

    • Thanks Barbara! This is what we are all here for in sharing our food experiences and I too am “inspired” by you! Let us know how you go when you make your sausages too! :)
      Other than the produce, the “guidance” was MOST helpful getting me through the experience too!

      • babso2you says:

        This friend of mine and I were to make sausage but then he moved off the hill. There was a good article on making sausage on Conor’s site “One Man’s Meat.” There is a link to his site on mine. I think you can search on his site for that recipe. He ended up making a huge amount of sausage!

      • Thanks for that Barbara! Very helpful indeed! :)

  7. I’m dying to make sausages this winter too! I was just brainstorming flavour filling ideas :D

    • Thanks Lorraine! Is HEAPS fun! Due to my food excitement, I thought I was going to B-U-R-S-T the skins too! lol

      In a mortar and pestle, I ground chilli flakes, natural garlic flakes, cumin, fennel, Saxa; finely chopped the parsley (as it really DOES add to the presentation ;-) ), water and LOTS of TLC!! ;-)….helps to have fun re the hand mixing of ingredients lol until the meat is lifted and sort of sticks…think of it like a pork meringue lol

      Good Luck! I hope you do! Let me know how it goes! ;-)

  8. Pam says:

    I make my own sausage too, but I have never tried putting it in sausage casings. Hmmm, I’ll have to try it!

  9. Kim says:

    How Cool! I have been to a class too, and it was a blast. I actually have an old hand cranked sausage machine. Takes a couple people to make the sausage, but it is fun. Looks like you were very successful! And, NO, making sausage is NOT hard. Just a few steps.

    The first time I made brats, and OMG, you NOT want to see want they looked like, Fat, bubbles, blow out, skiiny, fat, and short … OK, this is not R rated is it? LOL Just kidding. It was definitely an experience, and definitely a technique. But, by the end of the day … sausage perfection. After 15 years, I’m pretty darn good. But my friends and me stick to brats, which is why I loved the class so much. I learned so much more.

    I bet that was a treat to go to. Great pics!

    • Thanks Kim! I had A LOT of Feast! Fine Food guidance along the ENTIRE way! :)

      And yes, was A LOT of fun! I would HIGHLY recommend people do! Hope my post can “inspire” people to sign up and enjoy making their own sausages too!

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