Bungala House
Sausage masterclass in the rustic Pavilion at Bungala House, Normanville.
Sausage class
Sausage making, with lunch
Casings, seasoning, three batches between the bench, and a long lunch with what you made. The class that everyone leaves with stories from.
Length
2.5 hours
Group size
8 to 24 guests
Price
From $160
Venues
Bungala House · corporate by request
Pick a date
Live calendars by venue. Pick your venue, pick your date, book online. Where a calendar is not yet open, leave your email and we will notify you when dates land.
Private bookings
Group of 8 or more? Bring sausage making to your venue.
What you cook, what you learn
Sausage making is the class that always ends with the loudest laughter. The bench is set with sausage casings, three styles of seasoning, and chilled pork from South Australian. You learn the grind, the mix, the case, and the link. By lunchtime you have three batches of sausage and a story about your first link.
Bungala House in Yankalilla is the main venue, where the post-class lunch on the homestead lawn has become a small Saturday institution. Milang and Jackson Square run the same class in different settings.
The menu
What you cook changes through the year with the seasons. Below is what is currently on the bench. The booking page for each date confirms the exact dishes.
What’s included
Your ticket covers
All ingredients
Pork, casings, seasonings, herbs and wine. Everything you need at the bench.
Take-home sausages
A batch of sausages you made on the day, packed to take home for the freezer.
Take-home recipe book
A printed recipe book so you can recreate the class at home.
Optional take-home equipment
Optional sausage-making equipment available to take home so you can keep going at the bench.
Use of Apron and equipment
An apron and all bench equipment are provided for you to use during the class. Bring nothing but your enthusiasm.
Booking notes
Please note
PLEASE NOTE: Due to the popularity and limited capacity of our programs, a minimum of 14 days’ notice is required for any cancellations or rescheduling requests. This allows us adequate time to offer the spot to others on our waiting list. Cancellations made with at least 14 days’ notice will receive a full refund or credit.
Cancellations received within 14 days of the event are non-refundable unless exceptional circumstances apply, in which case a credit may be offered at our discretion.
What guests say
Real reviews on Google
§ Take it home
The cookbook
Cookbook
Get Stuffed
Your Guide to Homemade Sausages
Grinding, mixing, casings, smoking. The recipes from the masterclass plus the seasonal sausages we rotate through the year.
A$20.06 · Paperback · Available on Amazon
Questions about the sausage class
How much sausage do I take home?
You take home 5 to 6 sausages. We recommend bringing your own esky to keep them chilled for the trip home.
Can I do this class if I am vegetarian?
The class is built around meat. A vegetarian version is not really possible. Have a look at the pasta, cheese, spice, or seasonal classes instead, all of which have strong vegetarian pathways.
Do I need to bring anything?
No. We provide everything including aprons. Wear closed-toe shoes and bring a small cooler bag for the trip home if you can.
Is the class messy?
A little. Sausage making is hands-on and the bench gets seasoned. The aprons are heavy duty. Most guests find the small mess part of the fun.
Can I do the sausage class as a hens party or work team?
Yes. Private bookings available for up to 24 guests. Send us an enquiry with your date and group size.
Do you accommodate dietary restrictions in the lunch?
Yes. Gluten-free bread, dairy-free sides, and vegetarian alternatives in the lunch are easy with notice. Mention restrictions when you book.
Book the sausage class
Pick a date, pick a venue, book in two clicks.
