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Beer & Bone

July 22, 2016

 

Sausage making class with Feather & Bone using spent grain fed animals and beer from Sailors Grave Brewery. Demonstration of mixing, filling and linking, hands on preparation, instruction, apron and sausages to take home, after which we’ll barbecue the fruits of our labour and wash them down with Sailors Grave beer. It’s time to elevate the humble sausage from a receptacle for all the rubbish and scrapings that can’t otherwise be sold by butchers to its proper role as a mouth-watering showcase for gorgeous, local ingredients. Join us as we explain the provenance of the meats we source and the secret art of creating the superlative snag. You’ll learn about fat content, mince grades, the delicate balance of herbs and spices in the mix and get to try your hand at the whole process - mincing, mixing and linking.

 

  • WHEN

    Sat-22-Oct

  • WHERE

    Feather And Bone
    8/10-14 Lilian Fowler Pl, Marrickville NSW 2204, Australia

  • WHAT TIME

    12:00pm - 4:00pm

  • HOW MUCH

    $135.00

  • CONTACT

    Email 
    02 9818 2717

     

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