We are delighted to see more and more places offering courses on how to make sausages.  Generally these courses are aimed at home sausage makers although many of the techniques are the same as those used by professional sausage makers.  In addition to this the availability of various herbs and spices means that you really can make some exciting sausages and have 100% control about what goes into them.  

Our top tip is that filler is not there so the butcher can make more profit!  The filler expands as the meat cooks and contracts and helps the sausage keep it's shape and consistency.  You don't have to use rusk though, some highly successful sausage makers use bread as a substitute.

The interactive map below shows sausage making courses across the UK and we are constantly adding new courses to the map.