Our new butchery and sausage making course will be tutored by Simon Lillley along with Chris Wildman from Paganum meats in Malhamdale. Chris is a rare breed farmer that also runs his own meat company near Skipton.

This course will really open your eyes to meat production from the farm to the table and it will cover:

* rare breeds
* free range
* outdoor reared organic meat.

What the differences between the different styles and cuts, it will teach the :

* primal cuts
* jointing and boning
* how to make sausages - what they contain types of skins used and why they are used.

You will also be taught a classic sausage recipe with your very own twist and as always the items you prepare will be yours to take home after the day.

Knife skills : types of knives, keeping them sharp, usage

Why sausages : use of less popular cuts and cut efficiency

Skins : hog casings, collagen, difference and use

Content : rusk / bread crumbs, meat content, fat content, liquid, seasoning, preservatives / phosphates

Recipes : classic, breakfast, Lincolnshire, Cumberland, red onion, black pudding, apple, beetroot, tomato, etc, etc...

Methods : mincing, double mincing, mixing, filling, rings, linking, drying, resting, curing & smoking