Sausages, Salami & Smoking - June 11, 2017

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Sausages, Salami & Smoking - June 11, 2017


In our Introduction to the Art of Curing class we covered all the basics and now we are moving onto Salami and Smoking 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. We’ll cover off all the basics and help you navigate the details from casings to binders to stuffers then we will move on to Salami and Smoking as we dive a little deeper into curing.

Book your class and spend the night with us at The Compton House. Please call 709-749-4946 for details.


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  • Class begins at 12 noon
  • 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 8 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.