LEARN TO MIX, MINCE AND LINK
Includes tuition, the sausages you make, Batch beer and bbq
Saturday 22 February 2025 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.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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