Sausage Making
There is real magic in turning a few simple ingredients into a string of sausages you made yourself. Learn the ratio that matters, how to season and bind, and how to fill and link like a pro.
In this class
What you will learn
The ratio that matters
Why fat is flavour, and how to hit that 70 to 80 percent lean sweet spot.
Season and taste-test
Salt at the right level, bind the mince, and always fry a patty to check.
Filling and linking
Load natural casings without tearing, then twist into an even string of links.
Cook and store safely
Gentle cooking for juicy snags, plus safe handling and freezing.
Choose your format
Three ways to take this class
A live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards. Next live date: Wednesday 2 September. This rate is for cooks who already have a sausage stuffer, casings and seasoning. Need the gear? Our Sausage Making Kit is coming to the shop soon.
- Ingredient and prep guide sent ahead
- Real-time feedback as you cook
- Friendly time-zone scheduling
- Keep the recording
Short step-by-step videos you can start tonight and re-watch forever. Learn at your own speed, pause and rewind any time.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Next on the Fleurieu: Saturday 8 August at Bungala House. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
The lessons
Inside the self-paced course
- 1
Welcome and what makes a great sausage
- 2
Meat, fat and the ratio
- 3
Mince, season and bind
- 4
The taste-test patty
- 5
Preparing and loading casings
- 6
Filling and linking
- 7
Cooking, storing and freezing
Good to know
Sausage Making questions
Do I need a special machine?
We recommend a proper sausage stuffer, and we sell the one we use. You can use a KitchenAid or similar mixer attachment, but it is harder to keep air out, and trapped air is what causes spoilage and split casings. That is why the live class comes with a Sausage Pack.
Where do I get casings?
From us. We sell natural casings in our shop, along with the sausage maker we recommend, so you can get everything in one place before class.
Can I make them without pork?
Yes. Chicken thigh is the best swap because it carries enough fat to stay juicy. Keep a little skin on or add some solid fat rather than oil, which leaks out as it cooks. Beef and lamb work well too, and we cover the ratios in class.
How long do they keep?
Fresh sausages keep two to three days in the coldest part of the fridge, or freeze for up to three months. They have no preservatives, so treat them like fresh mince: chill fast, and cook or freeze within a couple of days.
Ready to get linking?
Pick your format and get cooking. You will keep the videos either way.