Talk about a "sausage extravaganza"! As part of The Age Good Food Month last week, Andrew Prior, a former Masterchef contestant and founder of Queenie's Food Tours, joined forces with our Clayton store for a homemade sausage making workshop. The tour group boarded a bus early from our Clayton store, then headed off to Prahran Market to learn all there is to know about buying quality meats, with the expert himself, Gary from one of Melbourne's best butchers, Gary's Quality Meats. They then traveled to Carlton to Gewurzhaus - The herb and Spice Merchants to discover the secret herbs and spices to add to their homemade sausages, then back on board the bus, to our Clayton store for a "hands on" homemade sausage workshop.
The tour group enjoyed some morning tea with us, prior to the Sausage Making Workshop getting under way. Of course, being "Home Make It", we had to share some of our homemade salami!
Our homemade sausage guru, Steve Lamberto then kicked off the workshop with a run-down of our range of quality, Italian made equipment and supplies that are ideal for making homemade sausages and salami.
Whilst all of our food and beverage courses and workshops are "hands on", none more so than our sausage-making one! And what fun they had!!
The workshop teaches all the tricks of the trade including, cutting the meat, mincing the meat, mixing the spices and filling the casings. Two recipes were also covered during the Workshop - Steve's Sundried Tomato Sausage and his Beer & Sausage recipe.
Sun-Dried Tomato Sausage Recipe:
2.2kg minced pork.
200g whole milk mozzarella, cut into 10mm cubes
170g sun-dried tomatoes in oil, coarsely chopped
2g dried basil
4g coarse black pepper
1g ground coriander
90ml dry white wine
- Mix all the seasonings together with wine
- Then mix the seasonings with the ground meat and cheese
- Fill the sausage filler with the meat mix.
- Start to fill your casings.
One of our workshop participants ponders the idea of saving some of the beer used in the recipe for herself :)
The Beer Sausage recipe, even more popular, with the inclusion of a dash of your very own favourite style of beer, the basic pork sausage mix, salt, a couple of cloves of chopped garlic and cracked pepper.
Following the workshop, the participants and now 'homemade sausage experts' sat down to a lunch of homemade snags and gourmet salads prepared by Andrew Prior.
After lunch, the group headed downstairs for a tour of the store by our Home Make It team.
On behalf of the team, I would like to thank Andrew Prior and all the tour group for their enthusiasm, participation and humour. A great day was had by all! And if you missed out on booking a place for Queenie's Food Tour with Home Make It, don't fear...I have a strong hunch that this is just the first of many more Workshops at Home Make It with Queenie's Food Tours. Watch this space!
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Have a great week :)