Artisanal Sausage Making Course
Master artisanal sausage making for professional kitchens. Learn meat science, curing, fermentation, grinding, stuffing, hygiene, and packaging to craft safe, consistent, high-value sausages that elevate your gastronomy menu and brand.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisanal Sausage Making Course gives you practical, step-by-step training to craft safe, consistent, high-quality sausages. Learn meat science, fat ratios, curing salts, and seasoning calculations, then master grinding, emulsification, stuffing, casings, and linking. Explore fermentation, drying, aging, hygiene, HACCP, packaging, storage, labeling, and clear cooking guidelines to elevate your products with confidence.
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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