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The Butcher of Brogdale

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Brogdale Farm

Brogdale Road

Faversham

Kent ME13 8XZ

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Find us on Facebook Follow The Butcher of Brogdale on Twitter background panel Sausage Making at the Faversham Apple Festival at Brogdale Sausage making demonstration at Brogdale by Colin and assisted by Steve sausages twisted into set lengths and tuned into a group ready to hang in the fridge ready for buying Steve is processing the meat for sausage making includes pork meat, rusk and seasoning long sausage is twisted into normal sausage size sections

This demonstration took place in the processing centre during the Apple Festival at Brogdale.


The Butchery Courses also include making sausages and can be booked online click here to see..

The sausages for this demonstration are made using pork meat.  The first part of the process is to grind the meat to a size usable by the sausage making machine.


Once the meat is ground to the correct size water rusk and seasoning are added and the meat then added to the sausage machine.

The next step is putting the sausage skin onto the sausage machine nozel, only natural skin is used for the sausages.

sausage meat inserted into sausage skin as one long sausage

The sausage machine then presses the sausage meat into the skin creating a long tube of sausage.

The final stage is turning the long sausage into sausages.

Hey presto sausages.  We make up to 20 different types and generally have 10 different flavours in the shop


Steve can produce up to 1,000 sausages per day

Sausages ready for the shop sausage skins being prepared for sausage meat to be inserted by Steve

Sausage Making Demonstration