Artisan Sausage Making – February 2026 (am)
February 28, 2026 - Short Course
£95.00
Using the highest quality, sustainably reared pork you will learn the art of traditional sausage making.
Master Butcher, Stephen Hill, will help you prepare your sausage meat and perfect your flavours to create delicious sausages. Stephen has a passion for creating flavoursome sausages and loves to embellish plain sausage meat. He will then teach you to fill and link your sausages using the traditional method which we still use at Perrys of Eccleshall!
Once you’ve completed this sausage-making masterclass, you will have 5lb of your own handmade, signature sausages to take home and wow your family and friends with!
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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 sausage-making experience, you will use the highest quality pork, 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 will also taste a selection of accompaniments.
You’ll take home 5lb of your own handmade signature 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 the pork
Seasoning and flavours
How to fill sausages
Link sausages by hand in the traditional method
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 10 am to 12 pm and you can join the team for refreshments from 9.45am.
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.