There might be no such thing as a bad sausage, but that doesn't mean that all snags are created equal. Your regular ol' supermarket banger isn't quite the same as the gourmet butcher variety, and your tastebuds know it. Now, imagine adding a third category of sausage to your barbecue repertoire: the sausages that you make yourself.
If it sounds good in theory but much too hard in reality, don't worry. There's a workshop for that, and courtesy of Work-Shop in fact. At Snags 101: The Art of Sausage Making, you'll learn how to really make your next sausage sizzle, well, sizzle, thanks to expert advice from smallgoods maker Anna Mortimer.
Running on Thursday, August 23 from 6.30pm, the two-hour class will take you through the tools of the sausage-making trade, the different types of snags, and the steps needed to end up with the best kind of wurst — all using pork shoulder. You'll get to taste an array of sausage styles, drink beer while you do it, and take some recipes home with you, too, with participation costing $80 per person.