Last Monday at COOK we had a literal sausage fest!

Nick Macri from Southwark was at COOK for a sausage-making basics class and needless to say, there were lots of sausages and lots of sausage jokes being served.

Nick and his sous for the evening, Matt, demonstrated how easy it is to make sausage in your home with just a Kitchen-Aid mixer attachment and a helping squeezing hand from a friend. Sausage-making is a skill Nick picked up from his dad when he was just a kid and they’d make sausage together. Nick’s other meat specialty: charcuterie – and he’ll be back at COOK in December to teach a class on that.

The sausage-ful menu began with a chicken weisswurst (white sausage in German) in a spelt and fall vegetable soup  – a perfect for a rainy day. Next up, we had a red wine and garlic sausage with braised greens and polenta followed by baked beans and Andouille sausage with corn bread, finishing the meal with a hop (like in beer) sausage with a smoked cheddar fondue and apples because you just can’t skip dessert!

Ann Karlen, Founding Director of Fair Food, was also in attendance and explained the importance of eating locally and sustainably. Nick had purchased all his ingredients for the class from the Fair Food Farmstand in Reading Terminal Market where Nick’s charcuterie can be also purchased.

Stay tuned for details of Nick’s next class in December coming soon!