Sausage Making

Under guidance from Chef Finn Gybel, the Level 5 Diploma Cookery students learn how to make artisan sausages from Chorizo to emulsified pork Wieners for hot dogs.

Essential techniques include preparation of the sausage mix, seasoning, stuffing into casings and then cooking sausages in a number of ways. The Chorizo and Marguez are hung in the refrigerator to set.

With the Wieners, the students are given the freedom to create their own versions of a traditional hot dog with a selection of tasting garnishes.

Take a look!

Make the mix