Making Salami and Sausages - the Traditional Way

What to Bring

  • Apron
  • Drink bottle

What to Wear

  • Comfortable clothing and shoes, long hair tied back.

Appropriate For

  • Suitable for anybody interested in traditional preserving techniques used in making sausages and salami. There is a lot of standing involved while working so please let us know if this is an issue for you.

Making Salami and Sausages - the Traditional Way

About This Class

Class Schedule

  • 10:00AM - 1:30PM

What You Will Learn

  • The traditional method for making sausages and salami (with some modern aids to take the heavy work out of it).
  • The science behind the curing process so that the meat is safe to consume when ready.
  • Which cuts of meat are suitable to use and where to get equipment or how to adapt ordinary kitchen appliances to make and fill sausages

What You Get

  • The resulting salami from your share of the meat used, cured and vacuum-sealed (to be picked up at a later date).
  • Coffee or tea on arrival with some fresh biscotti.
  • Lunch of fresh sausages and homemade Italian preserves, including tastings of previously cured salami, all served with bread and a glass of wine.
  • Handouts with details of the techniques used and stockists for equipment.


Take the mystery out of homemade charcuterie when you join Chef Chappy at the home of My Green Garden in Donvale in making fresh sausages and salami. Chef Chappy has a wealth of experience in this preserving technique as well as being a qualified chef of many years and now a teacher at William Angliss College passing on his immense practical knowledge.

We believe that learning happens best when you get involved in all aspects of the process, so we take you from the selection and suitability of different meats for fresh sausages and cured salami, to the mixing and the fillings of casings. The home setting of My Green Garden means that you can envisage doing the same in your own kitchen. Immerse yourself in these age-old traditions and then, when we have finished, get treated to a delicious lunch showcasing the sausages made that morning with other homemade Italian preserves, all served with lovely bread and a glass of wine to wash it all down.

Please note that the salami made will be left to cure in a specially controlled environment for up to 6-8 weeks and then you will be notified when they are ready for you to pick them up. You will get them vacuum sealed for long term safe keeping.

This workshop will not proceed unless we get a minimum of 8 people attending. You will be entitled to your money refunded if the workshop does not go ahead.

 The day will start at 10.00am and be finished by 1.30pm.

BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop. 


After commencing his apprenticeship at the age of 16 in a prestigious hotel, Michael Chapman realised that food was going to be his career. 

That was 35 years ago. Now he has been in the industry since that time in various roles and positions, in large and small establishments including many of his own businesses, shared with his wife, Leah..  

This year Michael finds himself coming full circle, and back at the beginning of where he started his apprenticeship in cookery and training at William Angliss Institute, only this time as a teacher.  

Along the journey Chef Chappy has continued in his professional development, learning all there is about preserving, sausage and salami making and anything to do with the traditions of years gone by, in the way we used to eat.

See yourself here?
Book soon. 298 people viewed this class.
Jun 2017

A fantastic day learning to make sausages and salami. A hands on class of learning what makes a good salami not just by recipe but also by touch and feel. Thanks chef Chappy and Maria for a great day.

Jun 2017

I learned to make sausages and salami! That in itself was a great experience. I now have a new life skill. It was a very friendly and hospitable environment. I would love to come back again.