Artisanal Sausage Making Course
This course equips participants with comprehensive skills in artisanal sausage production, from meat preparation and safety to advanced techniques in curing, stuffing, and compliance, enabling the creation of high-quality, safe sausages for personal or commercial use.

flexible workload from 4 to 360h
valid certificate 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. You'll gain knowledge in meat science, fat proportions, curing salts, and seasoning measurements, then become skilled in grinding, emulsification, stuffing, casings, and linking. Delve into fermentation, drying, ageing, hygiene, HACCP, packaging, storage, labelling, and straightforward cooking instructions to boost your products with assurance.
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 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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