workshops
Blood & Guts (NL)
Jiri Brandt en Geert van Wersch | | 120 minVoorstelling: Saturday 23 March 20:00 | Van Niftrik
The people from Brandt & Levie like sausage. But they are not the only ones! Gradually, people are starting to discover these tasty sausages. This is not a workshop for sissies, because in this workshop, you will make sausages according to the nose to tail principle.
This means that almost the entire animal wil be used. No waste is important, and almost every part of a pig has its use. Get ready to get your hands messy!
The group will divided in two, and each group will work with a different recipe. Which parts will be used? Head, tail, blood, guts, liver, stomach, belly and more. The groups will be instructed by Jiri and Geert, whose profession is sausage maker. While instructing, they will explain why home-made sausage is so tasty and why making sausages is fun. At the end of the workshop, you will try out your own creation with accompanying dishes.
The Brandt & Levie sausage makers have learned the profession during a trip to the home of taste: Italy. Famous butchers learned them how to create a tasty sausage from a living pig. At this moment, the Brandt & Levie sausages can be found in many stores and their sandwiches are a hot item at festivals.
This workshop has a connection with the film Above the Heart and the shorts in Eten is Beleven.
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