When the first tweets came out from @aberdeenbutcher, I really did think it was interesting. An evening of sausage making classes in Aberdeen sounded like a nice way to pass an evening with the kids, and doing something completely different and foodie. I took all my kids along, even middler, and it went pretty well. Middler only had a couple of minor wobbles, although he did get a wee bit loud, so he did pretty well for him. It was nice to see him in an event that other kids were there for too.
A little intro from the butcher himself to the crowd, and everyone seemed to settle in – to what, none of us had any idea.
A little safety and awareness talk settled everyone, and with the lovely night outside, it made for a good evening.
With explanations of the meat, the additives and how sausages are made, the kids all seemed to be strangely enthralled with the proceedings. My kids are foodies so I knew at least two of them were going to enjoy it. Andrew told of the ability to trace meat back to its origins from a local supplier, as knowing what is in sausages is important.
Some explanations about what the sausage casing was made of was also helpful, as they can make sausages that are gluten-free for coeliac sufferers.
If you want to know what sausage skins are made of, have a listen.
Starting out with the sausage making, the big white boxes on the tables were filled up with meat, and everyone got stuck in to adding the special mix to the sausage meat. The kids all got very involved so I tried to video it.
The sausage master showed everyone how to make some sausages and I wish I had managed to video how quickly those strings of sausages were made. Andrew has vowed to do them blindfolded and put it on Youtube.
Most of the kids were a little flummoxed about what to do with their long strings of sausages at the start, but some good patterns emerged from the table once they got a little more confidence.
Once sausages were made, it was on with the shop barbeque and everyone had one or two sausages to try.
After the sausages were done, it was time to take the same mix that was used for sausages and make it into burgers. Some used their hands, and others used the burger presses that Andrew handed out to give a more professional finish to the burgers.
Once again, when the burger making was complete, the shop barbeque threw out some lovely pieces of freshly cooked produce and everyone tucked in.
When it was over, we were all sent home with goodie bags of sausages and burgers that we had made. Andrew charged £5 per child which I think was pretty good value considering the meat to take home, and the lesson in the shop. My youngest asked him if he could do a chicken lesson next.
A little girl there had never, ever, eaten a sausage before, and her mother was amazed. It just shows how much involving kids in cooking can help them make good food choices.
I have to say that I do think the classes are a fabulous idea.
After it was all over, we got home with our bags of sausages and burgers, and the kids were hungry as we missed tea-time in the rush to get there. The man set the pan on and the kids proudly handed over their goods to be cooked.