Sausage Making

A one day course covering the preparing, filling and linking of a range of sausages; formulating recipes; understanding the concept of 'added value' in sausage manufacture and understanding the legal requirements. A Highly practical and enjoyable course.

Instructor: Barry Dean

Cost: £120 + Vat Including meat and lunch

Venue: Marsh Hill Centre

Maximum Trainees: 6

Date of next course: 19th October 2015

To book your place on a course, or for more information, simply contact us.

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