Sausage Making Course
Master professional sausage making: control texture, fat ratios, hygiene, and shelf life while perfecting classic styles. Learn equipment use, meat science, safe production, and scalable recipes tailored for modern gastronomy kitchens.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
This Sausage Making Course gives you practical skills to produce consistent, high-quality fresh and emulsified sausages. Learn equipment options, grinding and emulsifying parameters, hygiene and temperature control, meat science, precise formulation, packaging, labeling, storage, and regulatory basics, plus recipe development and sensory evaluation for reliable, safe, and flavorful results every time.
Elevify advantages
Develop skills
- Professional grinding & stuffing: master texture, bind and clean links fast.
- Food-safe sausage workflow: control time, temperature and microbiological risk.
- Meat science for sausages: choose cuts, fat ratios and bind for ideal bite.
- Efficient recipe scaling: calculate fat, salt and water for any batch size.
- Packaging & labeling basics: extend shelf life and meet fresh sausage rules.
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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