Sausage Making Course
This course provides hands-on training in sausage production, covering techniques, science, and regulations for creating safe, delicious sausages.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Sausage Making Course equips you with practical skills to produce consistent, high-quality fresh and emulsified sausages. You will learn about equipment choices, grinding and emulsifying techniques, hygiene and temperature management, meat science, precise formulations, packaging, labelling, storage, and basic regulations, along with recipe development and sensory evaluation to ensure reliable, safe, and tasty results every time.
Elevify advantages
Develop skills
- Professional grinding & stuffing: master texture, bind and clean links quickly.
- Food-safe sausage workflow: manage time, temperature and microbiological risks.
- Meat science for sausages: select cuts, fat ratios and binders for the perfect bite.
- Efficient recipe scaling: calculate fat, salt and water for any batch size.
- Packaging & labelling basics: extend shelf life and comply with fresh sausage regulations.
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 workloadWhat our students say
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