Kitchen 101: Sausage Making

Season Three 2018 - Sausages.jpg
24172894_1322969111142061_2268925427696418696_o.jpg
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Season Three 2018 - Sausages.jpg
24172894_1322969111142061_2268925427696418696_o.jpg
DSC00824.jpg
DSC00812 (1).jpg

Kitchen 101: Sausage Making

120.00

Tuesday 28th August, 5.30pm to 8.30pm
Joel Young, 3Js Butchers

The art of the perfect snag from one of Gippsland’s brightest talents

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Joel is one of the trio of exceptionally skilled (and exceptionally dapper) butchers from 3J’s Butchers in Traralgon.  Joel specialises in traditional methods of nose to tail butchery rarely seen in today’s convenience driven, supermarket dominated retail meat trade.  

3J’s Butchers pride themselves on traceability, sourcing from local Gippsland farmers, and have made it their mission to reintroduce customers to old style cuts and cooking methods.  Joel loves working with all breeds and cuts of meat and has a particular talent for making delicious sausages wining multiple awards for 3J’s Butchers tasty snags.  The boys recently took out  1st place for traditional beef sausages at the Australian Meat Industry Council 2018 Sausage King Competition and placing the lamb and pork categories too.  Joel also finished fourth in the Butchery category at this year's Meatstock.

In this hands-on class you will learn the principals of making real, flavourful, sausages without cheap bulking ingredients or additives. The class will cover choosing the right meat and fat, choosing the right casings, mincing and seasoning to make the best tasting fresh and cured sausages. A tasty sausage inspired meal will of course be included.