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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: £115 + Vat Including meat and lunch Venue: Marsh Hill Centre Maximum
Trainees: 6 Date of next course: 5th December 2011 To book your place on a course, or for more information, simply contact
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