Artisanal Sausage Making Course
This course equips participants with comprehensive skills in artisanal sausage production, from meat preparation and safety protocols to advanced techniques in fermentation, stuffing, and compliance, enabling the creation of professional-grade sausages.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Artisanal Sausage Making Course provides practical, step-by-step training to create safe, consistent, high-quality sausages. You'll learn about meat science, fat ratios, curing salts, and seasoning calculations, then gain mastery in grinding, emulsification, stuffing, casings, and linking. Delve into fermentation, drying, aging, hygiene, HACCP, packaging, storage, labelling, and clear cooking guidelines to confidently enhance your products.
Elevify advantages
Develop skills
- Meat science and safety: master cuts, fat ratios, and strict cold-chain control.
- Curing and fermentation: set pH, aw, and ageing 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, labelling and 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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