Salami & Sausage - October 29, 2017

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Salami & Sausage - October 29, 2017


*This is a class for those who are familiar with the basics of curing or who have taken the Introduction to Curing Class.

In our Introduction to the Art of Curing class we covered all the basics and now we are moving onto Salami making in this class.  The age old art of sausage making here in our province has been strong for generations and now with a new wave of appreciation for artisan meats upon us, join me as we whip up some beautiful fresh sausages. Our sausages will be filled with the best local meat available be it pork, lamb or moose, we have whatever the season brings to us. We will cover off all the basics and help you navigate the details from casings to binders to stuffers then we will move on to Salami as we dive a little deeper into curing.


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  • Class begins at 230pm
  • Duration of the class is between 3 and 4 hours.
  • Class price is $140 plus HST per person
  • If particular cuts of meat or products are unavailable at the time of class another product of Cod Sounds choosing will be substituted without notice. Please ask if there is something very particular you are coming to see demonstrated.
  • The home of the Cod Sounds Cookery School is located in The Compton House Inn, 26 Waterford Bridge Road, St. John's NL
  •  Maximum of 10 people per class. This enables a hands-on and personal approach so you can get the most out of your learning experience.
  • Your purchase of a cooking class is non-refundable. If you are unable to make the class you have chosen you can use your purchase for any other class offered as long as space is available.