Sausage seminar in Hauenstein: Make bratwurst variations
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Team events and private groups
What's included
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Class description
What is better than a barbecue party at summer temperatures? At this party, in addition to the fun, there is also work to do, because the sausages for the grill have yet to be made — by you! Look forward to Palatinate and Franconian bratwurst, merquez, beef sausage and cheese sausage!
In this seminar, you will learn from a professional everything you need to know about meat selection, seasoning, filling, twisting and preparation to be able to make several types of bratwurst yourself.
How does this activity work?
After a short introductory drink and a few introductory words, it's straight to the sausage kitchen: First, you and your fellow sausages have to remove bones from the meat for the various types of meat, cut it and put it together. We then weigh the spices, grind and mix the sausage mass.
What looks simple has a lot to offer: Stuffing sausage has to be learned and turning off evenly sized and equally heavy sausages is also a matter of practice. Once the sausages are ready, the cozy part comes: The sausage produced is freshly prepared and, of course, tasted. It is also possible to answer all sorts of questions about sausage production, animal husbandry, ethics and butchery that you may have. If you have left something left over after the meal, you can then pick up a small sausage package for yourself and your friends.
Who should definitely take part?
Anyone who is interested in where their food comes from and what's in it. Regardless of whether you are interested laymen, hunters, self-caterers, livestock owners or amateur butchers.
Details to remember
What to bring?
Good mood, clothes that can also stain or a cooking apron to put on. If you want to take ready-made sausage with you, I recommend a cool box and a suitable can to avoid waste.
What is included?
I will show you all the tricks and tricks you need to make the types of sausages listed above. The recipes will of course be printed out for you to take home. At the end of the seminar, all varieties produced will be tasted and what remains can be distributed among the participants at cost price.
Drinks and side dishes are included.
Wurstseminare Simon Funck
Learn with me how you can make sausages and meat products yourself
