Sausage Crafting and Stuffed Pork Tenderloin: A Hands-On Experience
October 10, 2025 - Evening
£115.00
Experience the traditional methods we uphold at Perrys of Eccleshall as you learn to fill and link sausages. Additionally, Stephen and Carl will demonstrate an innovative technique using pork tenderloin as a casing.
You’ll create a tunnel through the tenderloin, fill it with seasoned pork and a specialty stuffing from our Perrys store cupboard, and wrap it in streaky bacon—perfect for roasting or freezing at home.
Once you’ve completed this sausage making masterclass, you will have 3lb of your own handmade, signature stuffed pork tenderloin to take home and wow your family and friends with!
8 places remaining
Other course dates
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 HillJoin our Sausage-Making with a difference and master the traditional art of crafting sausages using premium, locally sourced pork. All our meat is sustainably reared within a 5-mile radius of our artisan butchery and cookery school.
Under the expert guidance of Master Butcher Stephen, you’ll learn to prepare sausage meat and develop your own signature flavours. Stephen’s passion for flavourful sausages is truly infectious.
Experience the traditional methods we uphold at Perrys of Eccleshall as you learn to fill and link sausages. Additionally, Stephen will demonstrate an innovative technique using pork tenderloin as a casing. You’ll create a tunnel through the tenderloin, fill it with seasoned pork and a specialty stuffing from our Perrys store cupboard, and wrap it in smoked streaky bacon—perfect for roasting or freezing at home.
By the end of this engaging evening, you’ll take home your handmade signature sausages and a special pork tenderloin, ready to impress friends and family.
Key Highlights:
- Hands-on sausage-making using sustainably reared, local pork
- Expert instruction from Master Butcher, Stephen Hill
- Opportunity to create personalised sausage flavours
- Learning traditional filling and linking techniques
- Innovative pork tenderloin casing method
- Take-home handmade sausages and a pork roasting joint
Reserve your spot in our Sausage-Making today and embark on a culinary adventure that combines tradition, sustainability, and flavour.
Hands-On Experience: Learn to prepare, fill, and link sausages using time-honored techniques. Our engaging approach ensures you gain practical skills in a fun and supportive environment.
Flavour Creation: Develop your own signature sausage flavours. A tasting session of various sausages will inspire your culinary creativity.
Innovative Techniques: Discover unique methods, such as using pork tenderloin as a casing. You’ll create a tunnel through the tenderloin, fill it with seasoned pork and specialty stuffing from our Perrys store cupboard, and wrap it in streaky bacon—perfect for roasting or freezing at home.
Take Home:
By the end of this engaging evening, you’ll take home approximately 5lbs of your handmade signature sausages and a special pork tenderloin, ready to impress friends and family.
Preparing the Pork Meat for Sausage: Learn to select and trim high-quality pork, maintaining optimal meat-to-fat ratios for juicy and flavorful sausages.
Crafting your own Seasoning Blends: Discover the art of balancing spices and herbs to create unique and personalised sausage flavors.
Filling Sausages using a sausage machine and appropriate casings: Master the use of sausage-making equipment and natural casings to ensure perfectly filled sausages with the ideal texture and ‘snap.’
Hand-Linking Sausages using traditional methods: Practice the time-honored technique of hand-linking sausages, a skill still cherished by artisans today.
Preparing a Show-Stopping Pork Tenderloin: Learn to transform pork tenderloin into a culinary centerpiece by creating a tunnel, stuffing it with seasoned pork and specialty fillings, and wrapping it in streaky bacon—perfect for roasting or freezing at home.
By the end of the course, you’ll have hands-on experience in these essential sausage-making techniques, enabling you to craft delicious, high-quality sausages and pork dishes in your own kitchen.
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 3lb of your delicious signature sausages and stuffed pork tenderloin to enjoy at home.
This course runs from 5pm to 7pm and you can join the team for morning refreshments from 4.45pm.
You’ll be provided with an apron, equipment and all the ingredients needed for the day. 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 and the day will appeal to keen bread making enthusiasts. The day will be a fabulous culinary experience and you will learn from Stephen who is truly passionate about creating delicious food of known provenance. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
To ensure we can accommodate your dietary needs, please inform us of any allergies or specific requirements at the time of booking before your experience.
While we strive to cater to various dietary preferences, our kitchen handles all 14 regulated allergens and other known allergens. Despite taking appropriate steps to manage cross-contamination, we cannot guarantee that our dishes are free from trace amounts of these allergens.
If you have severe allergies, please contact us directly to discuss how we can best assist you.
Book online or call us on 01785 851911 if you have any questions.
Please advise us of any allergens/dietary requirements prior to booking.