Sold by: Squisito Deli
Special Diet: Gluten free
Personally tailored one-to-one PROFESSIONAL WORKSHOP 08:30 to 17:30 with breakfast & lunch (time by arrangement). Lesson plan(s) individually designed for smallholders, chefs or butchers.
Squisito (that's squiz-eat-oh or 'exquisite' in Italian) are all qualified teachers and accredited farmers market food producers as well as shortlisted as 'Best Food Producer' in the BBC Food & Farming Awards 2012, BBC 'Midlands Best Street Food’ 2013 and BBC ‘Midland Best Deli’ 2016 etc etc. For a change ours actually is the voice of experience since we work and teach.
Unlike cookery schools, Squisito workshops are practical and educational so you will be tasting, making and learning the functional skills of recipe formulation and sausage making so you can assess recipes or products you collect and learn to make your own knowledgeably.
The Professional practical workshops contain HACCP and can be one-to-one up to four (per day) at Squisito Butchers in Yelvertoft NN6 6LQ just off the M1/M6/A14/A5 junction equidistant from Birmingham or Luton airports and Rugby or Long Buckby station. Tailored workshops at your premises or EHO approved venues like pubs, corporate kitchens, food festivals, farms or village halls available by arrangement.
Sausage making workshops generally begin with discussion of recipe formulation (including allergens and halal) together with a practical sausage tasting followed by basic microbiology and sausage making hygiene. We then move onto the practical side of meat, skins or not, equipment and cutting down pork and/or beef, lamb, game or fish before moving on to mincing and recipe formulation. Students then get to choose a few recipes before mixing their sausage meat. We then move on to show-and-tell before you start making under supervision before going solo. By the end of the day students can make their own sausages and analyse and modify other people's recipes knowledgeably.
Workshops include basic bacteriology, recipe formulation, preparing and using your own herbs and spice mixes. After the workshop you will be email detailed workshop notes with hyperlinks which students can use as a toolbox and resource for affective learning. Students can have a course certificate which to count towards your EHO approval or deal with corrections from your EHO.
Alex can look at your business plan for your sausages, assess what equipment you need, plan scalability, food separation, dealing with allergies and can assess the students and do follow-up with you. For example, country pubs using their own pork or beef to inner city gastropub meets paleo or field-to-plate to Michelin chefs with country houses wanting to make sausages for B&B or country estates wishing to make salami with their own game.
Students get to take what they make and, unlike cookery schools, you can use and sell what you make since Squisito is an approved butcher and food producer. You can record all or part of the workshops and Alex is happy to answer your questions after the day.
Artisan Sausage Making Masterclass is the foundation for Curing & Smoking for Food Producers and the Corso Salumi in Tuscany.
email [email protected] with your brief or call 07544 428 165