Artisanal Sausage Making Course
Dive into professional artisanal sausage making with this comprehensive course. Gain expertise in meat science, curing techniques, fermentation processes, grinding and emulsifying methods, stuffing and casing skills, strict hygiene practices, HACCP compliance, and effective packaging strategies. Create safe, consistent, high-value sausages that boost your kitchen's menu and strengthen your brand reputation in the culinary world.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on training in crafting safe, high-quality artisanal sausages. You'll master meat science, precise fat ratios, curing salts, seasonings, grinding, emulsification, stuffing, casings, linking, fermentation, drying, aging, hygiene protocols, HACCP standards, packaging, storage, labelling, and cooking instructions to confidently produce premium products.
Elevify advantages
Develop skills
- Master meat science, safety protocols, ideal cuts, fat ratios, and cold-chain management.
- Expertise in curing and fermentation: control pH, water activity, and aging for superior dry sausages.
- Perfect grinding and emulsifying techniques to achieve professional texture, binding, and temperature control.
- Skilled stuffing, casing preparation, filling, and linking for uniform, hygienic sausages.
- Implement HACCP systems, accurate labelling, and shelf-life planning for compliant, traceable products.
Suggested summary
Before starting, you can change the chapters and 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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