Hunter Valley Branch - Sausage making and butchering demonstration

This event is designed for both new and experienced sausage makers.

We plan to harvest an entire Sambar deer in the days leading up to the event. Our goal is to have it skinned and dressed beforehand. On the morning of the event, newer members will gain hands-on experience in breaking down the deer into various cuts. The loins and oyster blade steaks (flat iron) will be cooked for lunch, while the remaining components will be used for making sausages. Although we cannot guarantee that we will secure a Sambar, we will do our best to make it happen.

Experienced members can work on their own sausage-making while the deer is being processed.

You are welcome to come with nothing but a willingness to learn, or you can bring your own meats and ingredients.

To make sausages, we require:

Meat ready for mincing, either cut into strips or cubed, and kept at a low temperature of -1 to +2 degrees Celsius.

Fat of your choice, typically pork, but beef or lamb can also be used, usually comprising 25-30% of your total weight. Don't worry if you don't have any; we will have plenty of fat to share.

Salt to taste, usually 2-3% of the total weight. (If you are using a commercial mix, there is no need to add salt.)

Cold water (which may be chilled with ice) or ice shavings.

Ingredients for your preferred type of sausage.

Casings of your choice.

We will purchase some pre-mixes and casings through the branch and have them available if you don't have any.

You will learn how to daisy chain your sausages for hanging before packaging. If you have a sausage stuffer, vacuum sealer, vacuum bags, etc., that you're willing to bring for others to use, or if you have any questions, please reach out to Odin.

For catering purposes, it would be helpful to have a list of attendees.