The Art of Sausage Making

Sydney’s premiere purveyor of fine meats, Argyle Smokehouse & Butchery, is putting out the butcher’s block for an exclusive evening in the art of sausage making.

Led personally by the Argyle’s co-founder and international award-winning butcher, Johnny Glover, guests will experience gourmet sausage making from initial preparation through to final presentation. You’ll craft a one-of-a-kind delicacy to be enjoyed alongside a traditional dinner with complimentary drinks at the Argyle’s chef’s table in The Cannery Rosebery.

Guests will first learn the proper technique, tips and tricks for butchering pork and lamb legs. Then, select and combine ingredients to create your own original sausage, before experiencing the hands-on process of mixing and grinding meats. You’ll be guided through the expert’s approach to stuffing natural casings, before honing your butcher’s signature with a lesson in linking.

This master class concludes with a feast of your personally prepared sausages alongside a dinner of mash, peas, and onion gravy with complimentary drinks. For fun, a taste test and prize will be awarded the best sausage of the evening. All guests will be gifted a 1kg of sausages ($20 value) to continue their culinary adventure at home.

Argyle Smokehouse & Butchery’s Art of Sausage Making is offered on the first Tuesday of every month.

For more about Argyle Smokehouse & Butchery visit the website.