Does making homemade cured meat and sausages take your fancy? On the 30th July we are holding a workshop in which we will teach the basics of salami and sausage making.
Starts at 9:00
Finishes at 1:00
You will have hands-on experience in learning to cut, stuff, and flavour your sausages. Food safety issues in this process will be discussed on the day. 3 varieties of pork salami will be made; chilli, fennel, and plain. Alongside these we will be making some fresh pork sausages.
A glass of Sub Rosa Nebbiolo, coffee, and nibbles are provided. On the day, you will be able to take home approx. 2kg of fresh sausages and some basic notes and recipes. 12 weeks later you are invited back to collect approximately 2kg of the completed salami to take homes.
Please note that any salami not collected, will not be held waiting.
Come join us on the 5th of February for a 3hr workshop on beer making, from 9am – 12 pm.
On the day, we will be making a Spaceman IPA from grains and numerous different hops. We will discuss the importance of these grains, and how to make your own wort from them.
While a majority of this workshop is hands-on, part of this course is online, so you will have photos of the inoculation and fermentation of these grains that can’t be witnessed during processing. On the day, beer, coffee, and wood fired soft tacos will be provided.
This workshop is in 2 parts and those available are welcome back 2 weeks later to assist in the bottling process. There will be 6 take home bottles of beer, alongside notes, and 2 weeks’ notice will be provided when they are almost ready for pickup.
Please note that any beer not collected, will not be held waiting.
Breakfast in Beaufort highlights Beaufort’s growing food culture and aims to encourage people to stop and explore this charming Victorian country hamlet. We look forward to welcoming you to Beaufort for breakfast every weekend in April 2013.
At Sparrows we are very excited about being involved.
for more click here http://www.facebook.com/breakfastinbeaufort