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Head Office Address:
The Butcher of Brogdale
The Market Place
Kent ME13 8XZ
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© Copright Butcher of Brogdale. Developed by MSL Creative 2012
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.
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