April 12, 2013 by Joanne T Ferguson
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 “see” A 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!
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!!!
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? 😉 😉