{"id":2018,"date":"2011-03-15T12:40:52","date_gmt":"2011-03-15T11:40:52","guid":{"rendered":"http:\/\/www.wholefoodkitchen.co.uk\/?p=2018"},"modified":"2011-03-15T12:40:52","modified_gmt":"2011-03-15T11:40:52","slug":"sausage-making-workshop","status":"publish","type":"post","link":"http:\/\/www.wholefoodkitchen.co.uk\/?p=2018","title":{"rendered":"Sausage making workshop!"},"content":{"rendered":"

‘Growing Communities is\u00a0running a sausage-making workshop at Stoke Newington Farmers\u2019 Market<\/a> on Saturday 19th March at 1pm. There will be chance to have a go at making your own sausages \u2013 and, of course, to taste the finished products. Iain Learmonth of Stocks Farm will explain how he and his brother Chris rear the pigs, a mixture of Gloucester Old Spot and Large Black, on their small mixed organic farm at Wiston in Essex. They also keep sheep and chickens as well as growing apples in their organic orchards. Chris and Iain were the first farmers to agree to come to the Stoke Newington Farmers\u2019 Market when it started in May 2003.\u00a0 \u2028\u2028Iain makes all the sausages himself \u2013 using his pork and local ingredients. When he started making sausages, Iain discovered an old recipe belonging to his grandfather, who was a butcher \u2013 and tried it out. Since then it has become one of their most popular sausages. Iain also makes his own organic black pudding \u2013 which is some of the best you\u2019ll ever taste. The black pudding has become so popular that Iain has now invented a ‘Breakfast sausage’ which combines pork and black pudding for the ultimate breakfast fry-up. Iain is continually thinking of new sausage recipes:\u00a0one of his latest inventions is a pork, mustard, beer and honey sausage.’ \u2013 Richenda Wilson, Growing Communities.<\/p>\n

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