BRISBANE Sausage Making Masterclass Ticket


BRISBANE Sausage Making Masterclass Ticket

BRISBANE Sausage Making Masterclass Ticket


In stock


BRISBANE CLASS: 32 Andrew Campbell Drive, Narangba QLD 4504

Friday 16th of August 2024 12:30pm to 3:30pm

One ticket is valid for one person (16 y.o.+)

Parking available on site, all tools and ingredients are provided on the day, please wear closed in footwear.

Availability: 6 in stock SKU: SMCLASS-BRIS
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*Brisbane Sausage Making Masterclass*

Up the ante on your weekend Barbeques by learning the art of Sausage Making in a fun, friendly and social environment. In this hands-on class, professional Butchers will guide you every step of the way, teaching you not only how to make good sausages but the science behind the process.


  • Professional Hands on Sausage Making Class
  • Butchers apron and Bundaberg Spice Company Sample Set
  • Use of all equipment
  • Course notes
  • 2 kg of Sausages to take home
  • Beer, wine or soft drink
  • BBQ snacks following the class: Charcuterie board, chicken wings, smoked Kasergriller, sausages  and more


Read Participants feedback from the Brisbane Sausage Master Class 2023:

“I have been trying to make consistent sausages off and on for a couple of years, YouTube cannot compete with face to face, hands on instructions, where the student can ask questions and get an instant response. I have been a Workplace and High risk trainer for almost 40 years, and I have seen and been in classes where the trainer is spouting parrot fashion ,sometimes not knowing the material properly. The best trainers are people who love their job and have a passion to pass it on to willing participants. You have both and I thank you and all of your friendly staff for an informative and low stress afternoon.” Gary Johncock


“I thought it was a really great, informative and very interesting class. I thoroughly enjoyed myself. I would like to thank everyone involved in making the day a great success. Would love to learn how to make more specialised sausages like Kabana, salami, teawursts etc. as well”


“Keep doing what your doing, it’s a great class. Thank you ☺️”


“I really enjoyed the class. The staff were very approachable and knowledgeable. Even though I have been making sausages for a couple of years now it helped to reinforce that what I am doing is right, but I also learnt how easy it is to make sausages from scratch rather than using meals. I feel like I could be a little more adventurous now. I would really love to do another class but on salami making. This is a huge interest for me and my family. Neil – thank you for giving me so much of your time around the subject of salami. Very much appreciated. ”


“My sausage making jumped 200% from the afternoon with your guidance. I really got some pearls of knowledge. Ratios of meat salt and water, I couldnt make a tender juicy sausage to save myself. The experiment at the start between salt, then water and plain water was a great foundation to build the whole afternoon on. After your class, I understand just how much more I dont understand. Jeremy and I were really happy we did it together. A good mates afternoon or a bucks party too!” Shane Allen

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