Sausage-making day, Somerset

Marc Frederic is passionate about sausages and loves to teach people how to make a great sausage. Its not surprising that he is called the Sausage Doctor as he is frequently called in to help butchers, chefs and smallholders make a better sausage.

A good sausage is surprisingly easy to achieve and you don't need lots of expensive equipment to have a go. During the day, Marc Frederic will show you how to make a wide range of sausages, both British and continental in style, using meats such as pork, chicken, and venison. He will show you all the stages in making a great sausage, including the mix, sausage stuffing and linking, and of course there will be plenty of opportunity for everybody to have a go. The traditional British sausage is just one of the sausages made during the day. You will also be taught how to make European-style sausages that use back fat rather than rusk, so they are gluten-free. The sausages on the last course included a spicy lamb merguez, cured venison and red wine, a classic Toulouse, a classic white sausage made with chicken, and a dry cured sausage. Marc will also cover salamis and chorizo. As one would expect on a sausage-making course there will be plenty to taste at lunch!

This course is ideal for sausage-lovers who want to be able to make artisan sasuages at a fraction of the price in the shops, for smallholders who want to add value to their products as well as offer something different to their customers and to chefs who want to add new dishes to their menu.

The numbers on these days are limited to 12 people so that everybody can have a go and ask questions. Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.

The price includes all tuition, course notes, light lunch and refreshments during the day and a large bag of sausages worth approximately £30 to take away.

Empire Farm is a 100-acre organic farm in the Blackmore Vale, Somerset, owned by Sally and Adrian Morgan. Sally and Adrian are keen to promote conservation so the farm is managed to enhance its biodiversity. The farm has joined the organic entry level stewardship scheme. They are keen on rare breeds of animals, and keep a selection of chickens and geese, as well as Gloucester oldspots pigs and Dorset and Southdown sheep.

The farmhouse is a former rectory, and has a fascinating history, with parts of the property dating back to 1606. The farm has a very spacious, and fully self-contained holiday let, called Garden Lodge, which has been renovated to provide first-class holiday accommodation for up to 6 people. A number of courses are held during the year on smallholding and butchery.