Year 12 Hospitality students made some Thai flavoured Chicken sausages this week. Using thigh meat, pork fat, and pork intestines they enjoyed learning a different skill set, setting up, using, and cleaning a commercial mincer and sausage maker. They served the sausages with an Asian inspired coleslaw of white and purple cabbage, red onion, and green apple. They used the commercial slicer to cut the cabbage and red onion. Students were shown a new technique for making mayonnaise with an immersion stick blender, they used this skill to make a basil, lime, and ginger mayonnaise style dressing for the coleslaw. The dish was garnished with deep fried shallots and a range of Asian style basil's (grown at the school) and curly shallots.