CLEAVER Academy

FRESH SAUSAGE MAKING

Do you feel the need to lift your snag game? Are they tasty but a bit dry? Nice, but not special?

By the end of this hands-on class you will be the toast of the BBQ!

Learn how to craft your own delicious, juicy and plump sausages from meat selection to trussing them like a pro. During the class we’ll make three types of snags using farmed and game meats and a combination of dried and fresh ingredients.

You’ll leave with a bundle of new recipes to try and some sausages as well.

Of course, lunch - of snags - and refreshments is included.

  • Saturday 15th March, 2025 | 10am | $155pp

  • Saturday 11th October, 2025 | 10am | $155pp

Topics covered:

  • Meat selection;

  • cuts for sausages;

  • how to make juicy sausages;

  • keeping the fat in the casing;

  • spices and flavour selection;

  • casing types;

  • trussing sausages; and

  • cooking techniques.

Products made;

Vietnamese pork sausages; Cheese kransky; Red wine & garlic venison sausages.

Lunch and refreshments included

Take home items:

1 x batches Fresh sausages; Kransky.