From the rustic sausages of country France and Italy to the refinement of the German emulsion sausages, gently smoked in The Agrarian Kitchen smokehouse we will cover several styles over these two days of channelling the art of the charcutier.


Sausages should be made with the best ingredients and are not a way to use up second rate meat therefore using The Agrarian Kitchen resources we will gather together a selection of ingredients that may be available at the time, drawing from our own pork, geese, chickens, guinea fowl, quail and ducks, along with wild rabbit, hare, wallaby and venison to use in our creations.


Described by some as a high class sausage, pâtés and terrines are a natural progression to sausage and will be equally explored in this class.


There will be a selection of sausages, pâtés and terrines to take home at the end of the two days.


back to cooking classes





winter

SAUSAGES, PÂTÉS AND TERRINES

copyright 2017 the agrarian kitchen pty ltd



SAUSAGES, PÂTÉS & TERRINES

winter

led by Rodney Dunn



9.00am to 4.30pm (over 2 days)

AU$880 per person


***


Inclusions

Hands-on experience

Goodies to take home with you

Lunch matched with wine

Recipes


Maximum No. of Guests

10


Next Classes

Sunday 22 & Monday 23 July 2018

Friday 18 & Saturday 19 May 2019


How to Book