Saturday, May 26

Sausage Making 101: Cooking in Italy

 Have you ever wondered what is in the sausages your eating & how they are made? Many times I get the response - "I don't want to know what's in it." Well at La Tavola Marche it's really very simple & delicious: fresh pork shoulder, salt, pepper & white wine with a clove of garlic soaking in it - basta! So how to make it - well take one of our sausage making classes & learn first hand! Jason teaches you how to de-bone the meat, grind it in our restored meat-machine, hand mix the meat with the salt, pepper & wine. Then using a sausage-stuffer, we fill & twist the sausages in the casings - that's it!  After the class, we fire up the grill for the best, freshly made, grilled sausages!

The class is about 4 hours in total, meat's not the only thing on the menu - the class also makes a few side dishes like local lentils with spicy tomatoes, salad & of course dessert and plenty of red wine! (125 Euro/person)

Here are photos from our most recent sausage making adventure where we made 15 kilos of sausages!

Here are a few stories from our sausage, salami & charcuterie past:

For more information on our sausage class visit our web site: or email
Related Posts Widget for Blogs by LinkWithin