Artisanal Sausage Making Course
This course equips participants with comprehensive skills to craft high-quality artisanal sausages, covering everything from meat preparation and safety protocols to advanced techniques in curing, stuffing, and compliance standards for professional production.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisanal Sausage Making Course provides hands-on, step-by-step guidance to produce safe, uniform, top-notch sausages. Gain knowledge in meat science, fat proportions, curing agents, and spice measurements, then become proficient in grinding, emulsifying, stuffing, using casings, and linking. Delve into fermentation, drying, maturing, sanitation, HACCP protocols, packaging, storage, labelling, and straightforward cooking instructions to confidently enhance your products.
Elevify advantages
Develop skills
- Meat science & safety: master cuts, fat ratios, and strict cold-chain control.
- Curing & fermentation: set pH, aw, and aging schedules for premium dry sausages.
- Grinding & emulsifying: control texture, bind, and temperature like a pro.
- Stuffing & casings: prep, fill, and link sausages with clean, consistent results.
- HACCP, labeling & shelf life: design safe, compliant, traceable sausage lines.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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