Sausage making the old-fashioned way
Make your own sausages the traditional way on a farm in a secret valley. Grill them on an open fire and enjoy lunch with a wine tasting.
Sausage making is one of the great forgotten culinary skills, which is kept alive by a few special artisans. On this tour, you will visit local farmers on a beautiful farm in the remote valley of Wolvengat set in the indigenous Renosterveld of the Overberg. Here you will be shown how to make pork sausages the old-fashioned way using quality pork grown in the region. You will then grill the porkers on an open fire and enjoy a lunch under the trees accompanied by a wine tasting from one of the neighbouring wine farms.
On your way home, you will stop at the pretty little village called Elim. Elim was established in 1824 by German missionaries as a Moravian mission station. The village is picturesque and has changed little over the years, making it a living museum. Elim has rows of whitewashed cottages, fruit trees and fynbos. Unfortunately, it is falling into disrepair, but gives us insight into a way of life a long time ago.
What to expect
- Door to door transport
- Drinking water
- Tea and coffee on arrival
- Sausage making demonstration
- Sausage making session
- Grilled sausage and salad lunch
- Wine tasting of wine of local vineyard
- Tour of Elim
We will supply:
- Hair nets
- Surgical gloves
Ready made sausages for sale for own account
All year round
Monday to Wednesday
08h00 – 17h00
View on map
From R1650 per person
Min: 2 people Max: 8 People
“A good cook is like a sorceress who dispenses happiness.”
― Elsa Schiaparelli
People are saying...
What an amazing and diverse experience Danny and Shirley have put together in the Western Cape. We made our own wine (I now know how easy it is to make bad wine!) we made our own sausages with the most interesting couple – they were the best sausages I’ve ever tasted – straight off the braai at their farm. The wetland walk was invigorating and made us feel we could indulge guilt free in the most delicious gourmet lunch afterwards …… and the wine. The weekend was FUN and I loved it.
Thank you Danny, and thank you Shirley