Artisanal Sausage Making Course
This hands-on course teaches the art of crafting high-quality artisanal sausages, covering everything from meat preparation and safety to advanced techniques in curing, stuffing, and compliance for professional results.

4 to 360 hours of flexible workload
certificate valid 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 seasoning measurements, then hone skills in grinding, emulsifying, stuffing, casings, and linking. Delve into fermentation, drying, maturing, sanitation, HACCP, packaging, storage, labelling, and straightforward cooking instructions to boost your products assuredly.
Elevify Advantages
Develop Skills
- Meat science & safety: master cuts, fat ratios, and strict cold-chain control.
- Curing & fermentation: set pH, aw, and ageing 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, labelling & 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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