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sausages

OLD SCHOOL SAUSAGE MAKING WORKSHOP

Saturday, 7 September

$195.00

This 4.5 hour hands-on workshop covers the history of sausage making, regional variations and different types of sausages.

Boudin Blanc, Toulouse, En Crepinette & Duck Neck

Class Includes: hands on and demonstrations, recipes, lunch served with regional wine and sausages to take home.

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Plus a busy weekend with fresh bread on Saturday Our Special Tools of the Trade Pork Pie Class and fresh pies & Quiches & Sausages 9am-2pm Saturday
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