SUPPER club specilaist Iain Devine, aka the Drunken Butcher and Rik Garner, boss of Salford’s innovative First Chop Brewing Arm, are guest hosting the second meeting of the Sausage Club of Manchester at Splendid Sausage Co on John Dalton Street this Tuesday (October 21) from 630pm.
Following a launch at which guests had a go at making their own bangers, the second event plans something different, bringing a comforting taste of autumn to guests as well as a fun, interactive element.
The Drunken Butcher will demo special dishes such as a Toulouse sausage and onion gravy pie with a suet crust and, rumour has it, a decadent hot dog combo, which includes confit duck and his signature pate.
Rik Garner is there to match his own uncompromising, hop forward brews to the Drunken Butcher’s dishes. Guests and members attending will get to take part in demos, try the pairings and quiz the hosts.
As with the last event, Sausage Club has another challenge for guests up its sausagey sleeve; they’ll get to have a crack at making the suet crust pastry tasted earlier in the night, under Iain’s watchful eye.
Tickets for the event are £10 via Eventbrite and include a dog combo and drink from Splendid and all tasting samples.
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Pictured (from left) Rik Garner, the Drunken Butcher and Mike Edge of The Splendid Sausage Company.