Artisan Game Sausage Making – November 2025 (pm)
November 19, 2025 - Short Course
£95.00
Delve into the world of traditional artisan game sausage making using premium, responsibly locally sourced game meat of the highest quality.
Under the guidance of Master Butcher Stephen Hill, you’ll discover the craft of preparing sausage meat and refining flavours to craft delectable sausages.
Stephen’s enthusiasm for infusing rich flavours into sausages and elevating plain sausage meat will be a source of inspiration.
Learn the time-honoured techniques of filling and linking sausages, a practice still upheld at Perrys of Eccleshall under Stephen’s expertise!
Upon completing this artisan sausage making masterclass, you’ll proudly take home 5lb of your own expertly crafted, venison signature sausages sure to impress and delight your family and friends!
6 places remaining
Meet The Tutor
Stephen Hill
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
See more courses from Stephen HillOn this artisan game sausage-making experience, you will use the highest quality local game meat, to make your own traditional sausages.
Master Butcher, Stephen will guide you through preparing your sausage meat and choosing your own flavours to create your signature sausage.
Stephen’s passion for creating great flavour sausages is infectious. You’ll have tremendous fun learning the art of filling sausages and linking them using the traditional method.
During this sausage-making experience, you’ll taste a selection of different types of sausage and sample your own signature flavours.
You’ll take home 5lb of your own handmade signature venison sausages.
You will learn the traditional way to make sausages and what makes a good sausage.
Stephen will teach you the importance of the cuts of meat used and why they are used enabling you to understand how and what can change the flavour and texture of your sausages.
Once you have mastered this, you will move on to perfectly linking your traditional sausages together.
Preparing Game Meat: A Step-by-Step Guide for Flavour and Quality
Learn how to properly prepare game meat to enhance flavour, ensure tenderness, and maintain food safety. Perfect for home cooks, hunters, and meat enthusiasts.
Seasoning Game Meat: Best Herbs, Spices, and Marinades for Rich Flavour
Discover the top seasoning techniques for game meat, including traditional herbs, bold spices, and effective marinating methods to bring out the best taste in venison, wild boar, and more.
How to Fill Sausages Correctly: Tools, Casings, and Tips for Success
Master the art of sausage filling using the right equipment and meat mix. This guide covers sausage stuffers, natural vs. synthetic casings, and how to avoid common mistakes.
Traditional Sausage Linking by Hand: Step-by-Step Instructions
Learn how to link sausages by hand the traditional way. This classic technique gives your sausages an authentic look and feel, ideal for artisanal butchers and DIY charcuterie makers.
This artisan butchery and cookery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
You’ll prepare 5lb of your delicious signature sausages to enjoy at home.
This course runs from 3 pm to 5 pm and you can join the team for refreshments from 2.45 pm.
More specific information will be sent to you by email when you book your course.
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. His passion for the craft of traditional nose-to-tail butchery grew and over many years. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
He has won dozens of regional and national awards (for both his meat produce and baked goods) over the last three decades and he’s a well-respected judge of livestock at the Staffordshire County Show and English Winter Fair.
Perrys of Eccleshall went on to be named the Countryside Alliance National Champion butcher 2017-2018, under Stephen’s stewardship.
His “hearts and minds” approach to knowledge sharing is based on the simple fact of creating a sustainable supply of high-quality meat, that is significantly superior in flavour and tenderness. Perrys of Eccleshall beef, lamb, pork and game birds are less than 5 food miles.
Stephen’s butchery and knife skills courses are suitable for all skill levels from basic butchery to advanced skills. His butchery courses are guaranteed to change the way you shop, prepare and cook meat from here on in.
Read more>>Stephen Hill
No prior experience is necessary for this course. It will appeal to keen butchery and cooking enthusiasts and those who want to develop and deepen their knowledge.
It will be a great experience and you will learn from Steve and the team who are passionate about creating delicious food from quality ingredients. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Book online or call us on 01785 851911 if you have any questions.
Please let us know of any dietary requirements or allergens prior to your visit.