Cooking - Gourmet Sausage Making

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Course description

Learn how to make your own sausages at this workshop in Sydney.

With 25 years of industry experience, Andrew Morabito knows a thing or two about sausage. Join Andrew as he shares his passion and knowledge on how to prepare the perfect snag in this hands on class.

In this class you will prepare the famous Toulouse Sausage, Moroccan Beef Sausage and the always popular Pork and Fennel Sausage. All these fabulous flavour combinations will be paired with hearty salads and a bottle (or two) of ice cold local craft beer.


The Essential Ingredient Surry Hills
146 Foveaux Street, Surry Hills

Please note: Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

On the day...
  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive up to 15 minutes before the class start time
Booking conditions
  • Withdrawal from this course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

Course testimonials:

  • Michael said: Excellent staff that facilitated a great learning experience. Both Andrew and Ant are amazing

  • Peter said: Great work even better than expected. Thanks

  • Joel said: Hands on, relaxed setting, and very accommodating of requests. Loved it