Artisanal Sausage Making Course
This course equips you with the essential skills to create professional-grade artisanal sausages, from meat preparation and safety protocols to advanced techniques in curing, stuffing, and compliance.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Artisanal Sausage Making Course provides practical, step-by-step training to make safe, consistent, high-quality sausages. You will learn about meat science, fat ratios, curing salts, and how to calculate seasonings. Then, you will master grinding, emulsification, stuffing, using casings, and linking. You will also explore fermentation, drying, aging, hygiene, HACCP, packaging, storage, labeling, and clear cooking guidelines to improve your products with confidence.
Elevify advantages
Develop skills
- Meat science and safety: master cuts, fat ratios, and strict cold-chain control.
- Curing and fermentation: set pH, aw, and aging schedules for premium dry sausages.
- Grinding and emulsifying: control texture, bind, and temperature like a pro.
- Stuffing and casings: prep, fill, and link sausages with clean, consistent results.
- HACCP, labeling and 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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