Making a delicious sausage in an art and a science. Learn about the equipment you do and don't need, ingredients, traditional recipes and cooking tips.

In this 6 hour workshop you will make the following sausages plus a couple of bonus old school dishes -

Vietnamese sausage
Morcilla
Pork, sage and onion sausages
Boerwust
Stuffed pigs trotters
Scotch eggs

Lunch and smoko included!

Your teacher is Peter Wolfe - the Free Range Chef.

Peter is an extremely passionate and talented chef who is well known in culinary circles as a specialist in Australia Native Cuisine. Having come from a rural background with lots of fishing, hunting, growing his own fruit and vegetables, as well as searching the bush and beach for culinary treats. Peter is an advocate for nose to tail cooking and eating and travels the world trying and learning recipes of traditional cultures.

Peter lives on a rural property just out of Noosa. Peter and his wife Shauna operate Cedar Creek Farm Bush Foods providing a range of culinary products made from native fruits, vegetables and herbs.