Askahm Bryan College
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Sausage Manufacture
Department: Food
Course Essentials
- Duration:
- 1 day
- Location(s):
- York Campus
- Department:
- Food
- Course code:
Main features
The butchers’ art of sausage-making is essential to ensure that all elements of the carcase are fully utilised.
Course content: knowledge of meat selection, recipe composition, ingredients; additives; legislation and equipment are all covered in depth on the course.
Delegates will manufacture at least five varieties of British sausage on the course. This includes mincing, mixing, filling and linking and packaging.
The cost is poa
Contact
Sarah Wickham at Askham Bryan Commercial
Tel: 01904 772343
e-mail: shortcourses@askham-bryan.ac.uk.