Includes tuition, the sausages you make, Batch beer and bbq

Saturday 19 February from 12.00 - 3:00 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville

Demonstration of mixing, filling and linking, hands on preparation, instruction and sausages to take home.

It’s time to elevate the humble sausage from a receptacle for all the rubbish and scrapings that can’t otherwise be sold by butchers to its proper role as a mouth-watering showcase for gorgeous, local ingredients. Join us as we explain the provenance of the meats we source and the secret art of creating the superlative snag.

You’ll learn about fat content, mince grades, the delicate balance of herbs and spices in the mix and get to try your hand at the whole process - mincing, mixing and linking. After which we’ll barbecue the fruits of our labour and wash them down with locally-brewed beer.

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