Coghlans Cookery School : learning to cook with professionals in Derbyshire

New cookery courses for 2010 & 2011. Cookery classes, courses and demonstration for all levels of skill and interest in Chesterfield, Derbyshire

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Butchery & Sausages

Cooking Expert | Cookery Courses & Demos | Butchery & Sausages

Butchery & Sausage Making Course

No. of days : 1

Skill level : Enthusiast

Course Times : 9.30am to 4.30pm

Students will cook a selection of :
Primal cuts, jointing, boning, sausage making, types of sausage skins

£150.00

Our new butchery and sausage making course will be tutored by Simon Lillley.

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.

Further courses are to be announced shortly

Sausage making covers :

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

General Cookery Course Information

Each day course begins at 9.30 am with students asked to arrive from 9.15am to enjoy a coffee or tea and meet fellow cooks for the day. You will be met by your chef tutor and after a basic health and safety and fire briefing, we will discuss the main objectives of your day in the Kitchen.

All of our cookery courses incorporate expert demonstration from our chef tutors coupled with hands-on cookery training and each student has a workstation with Rangemaster Classic Double stove and sink access, Coghlans apron, full set of Richardson of Sheffield knives, cutting boards, Le Creuset pans, as well as all the ingredients you will require for the day.

You will also be provided with a full selection of recipes that you can take home after the course, along with everything that you have cooked or prepared.

We will serve you a seperate menu 2 course luncheon. Vegetarians or special dietary needs can be catered for subject to notification before the course day.

At the end of the day there will be a chance to discuss the day’s learning with the chef tutor.

The best cookware to get the most from your kitchen experience

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