Homemade - Sausage-making with Rosa Matto and Gumshire Pork

Every home cook has their classics. The tried and true – dishes so familiar you can make them from heart. Ready to liven things up?

This fun new series brings South Australian chefs and top local producers into Town Square to share their specialties. Grab a drink or bite to eat, then gather around shaded tables beside the Journey Beyond Lounge and see how it’s done. Game, focaccia, seafood, pickles, sausage and more will be in focus across free 45-minute sessions set to inspire your next kitchen triumph – and maybe even make it into high rotation. 

Sausage-making with Rosa Matto and Gumshire Pork

Sometimes you do want to see how the sausage is made. Like when the masterful Rosa Matto gets to work in celebration of her Italian heritage, using the best Barossa pork in snags the whole family will love. There’s nothing ambiguous about these ingredients – just a simple staple done exceedingly well. 

Matto has shaped local menus over four delicious decades, working as a cookery teacher, caterer, consultant, writer and advocate for community groups including Nonna’s Cucina, Catherine House and Bene Aged Care. The flavours and generosity of Italian cuisine remain her culinary north star, shared through seasonal dishes made with sumptuous local produce.  

Animal welfare and sustainable production guide the multi award-winning Gumshire Pork, found in the Barossa’s north-east and specialising in heritage Hampshire pigs. This family-owned business wants  pork to be everyone’s preferred protein, and its sought-after range continues to make the case.  

Turn sausage-making into your own regular ritual with guides who show how easy and tasty it can be.