Sausage making day with Marc Frederic

The novice sausage-makers on Saturday made about 20 kg of sausages under the watchful eye of tutor Marc Frederic. Marc started with a lamb merguez - a spicy lamb-based sausage from North Africa and then moved onto a traditional English banger. Chorizo was also on Marc's list. This sausage gets its red colour from paprika which is mixed with chilli powder. During the afternoon the group made a cooking chorizo and a larger chorizo in ox-bungs for air drying. They also put together some crepinettes, tiny parcels of seasoned sausagemeat wrapped up in caul fat and made some sausage rolls for afternoon tea.

Chorizo is one of Adrian's favourites and he was delighted to learn that his supplies have been replenished. The cooking chorizo is a fresh sausage that must be cooked, whereas the semi air-dried chorizo has been cured. It will not required cooking, instead it will be sliced thinly and served as a cooked meat.