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Sausage Manufacture
The butchers’ art of sausage making is essential to ensure that all elements of the carcase are fully utilised. Knowledge of meat selection, recipe composition, ingredients and the action of additives are all covered in depth on the course. This includes mincing, mixing, filling, linking and packaging.
Delegates will manufacture at least five varieties of British sausages.
Delegates having fun on a recent sausage making course!
