Cookery club sizzling sausages!

Pork sausages with sage, thyme and chives were on the menu this week. Firstly the chefs had to prepare the sausage meat by mixing it with breadcrumbs and the herbs. Then using the skins that are formed from the hide of the pig, it was time to form them into sausage shapes using the sausage making machine. Mr Borrell pointed out that it is important to let the sausages rest for approx 12hrs before cooking to allow the flavours to develop and prevent the skins from breaking. Lots of sausages then for breakfast this weekend!