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In this workshop, you will have the opportunity to make tasty organic sausages in the monastery kitchen under the guidance of a professional. Afterwards, you can taste the sausages on site.

A sausage "ohni nüt"

It's not just about the sausage - this course at Solothurn Monastery offers a great overall package. Arriving at the former Capuchin monastery is an experience in itself. It is located in a beautiful green oasis in the middle of the city, ideal for leaving the hustle and bustle of everyday life behind. Meals are served in a unique atmosphere in the monastery kitchen.

The sausage professionals attach great importance to the highest quality when producing the fine sausages. Organic meat is used and the sausages are produced without the use of chemicals - for the benefit of your health and sustainability. What's more, the experienced sausage makers agree: nothing tastes as good as a bratwurst "ohni nüt", free from preservatives.

Dining in the Wystübli

During the course, one kilo of meat per person is processed into two types of sausage. And it's really easy: the sausage professionals will give you and your team all the important tips and tricks about the products you need, how to make them and the correct steps to take. With this knowledge, you will later be able to make your own sausages at home without expensive machines.

Of course, you will also taste the handmade sausages together: After the course, you will dine in the cozy Wystübli. You can take the remaining sausages home with you.

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