MOUNT HAWTHORN WORKSHOP FIELD GUIDE
Sausage Craft in Mount Hawthorn: Make English Bangers, Boerwors and Chorizo by Hand
A two-hour, hands-on workshop with The Cooking Professor teaching mincing, stuffing and cooking techniques and culminating in tasting your own sausages.
Sausage Craft in Mount Hawthorn: Make English Bangers, Boerwors and Chorizo by Hand.
In a compact, hands-on workshop in Mount Hawthorn you’ll work at benches in small teams to learn the fundamentals of making fresh sausages—from mincing and stuffing to twisting casings and cooking—then taste the English bangers, South African lamb boerewors and fresh Spanish chorizo you’ve made yourself.
Highlights
Workshop Highlights
Mincing, stuffing and twisting — all hands on
At the start participants are teamed into pairs and follow the same recipes and techniques throughout the session, giving everyone practical, hands-on experience with mincing meat, stuffing casings and twisting sausages.
Three classic styles: bangers, boerewors and chorizo
The workshop covers English bangers/chipolatas (pan‑fried), South African lamb boerewors (grilled and baked) and fresh Spanish chorizo, giving a concise tour of sausage types and appropriate cooking methods.
Cook it, then eat it — convivial, instructional tasting
After hands‑on preparation and cooking, participants sit down to taste the sausages they’ve made in a fun, interactive environment suited to friends and family.
What the day feels like
What the evening feels like
The two‑hour evening runs as a focused, practical class: pairing participants, stepping through identical recipes together, practising mincing and stuffing, then cooking each sausage style so everyone tastes their own work at the end — an economical, hands‑on skill session rather than a passive demo.
Suitability
Who it's for
Who this workshop suits — and who should pass.
Practical planner
Details to review before reserving
Date and time listed: October 27, 6pm–8pm; price A$120 per person.
This is a BYO event — participants are advised that they may bring their own beverages.
Participants must be at least 14 years old to take part.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
What types of sausages will we make?
You will make English Bangers/Chipolatas, South African lamb boerewors, and fresh Spanish chorizo.
How long is the workshop and when does it run?
The session runs 6pm–8pm on October 27 (two hours).
Will I get to eat what I make?
Yes — after cooking the sausages you will enjoy tastings of your freshly made sausages.
Is there an age restriction?
Yes — the workshop is suitable for ages 14 and over.
Can I bring my own drinks?
Yes — the event is BYO.