Sausage and Burger Making

What will I learn?

Have you ever wanted to be able to make your own burgers and sausages? Our experienced butcher will guide and assist you with the butchering and necessary skills.

1. Recognise the correct consistency and fatness in meat required to successfully make burgers and sausages.
2. To understand the instructions on the spice used.
3. Knife skills in cutting up meat to the correct size and lean meat to fat ration
4. Step by step guide in making sausages and burgers which includes using a mincer, weighing and portioning up meat, pressing out burgers, using a sausage filler and linking sausages
5. Acquire knowledge about natural and synthetic sausage skins
6. Learn a basic guide to spice blending in manufacturing sausages and burgers

Learners will be able to take home the burgers and sausages made on the day

Where will it lead me?

Learners will be able to utilise these skills for home use.

Entry Requirements

There are no formal entry requirements for this course.

Entry Requirements Age

Applicants must be 19+ on 31/8 in the academic year of the course start date in order to apply/enrol on the course.

Please Note

All fees are correct at the current time and may be subject to change.

Due to funding restrictions this course is not available to:

· Existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started/start their course
· Learners aged 19-24 with an EHCP