Artisanal Sausage Making Course
This course equips participants with comprehensive skills to craft high-quality artisanal sausages, covering everything from meat preparation and safety 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 hands-on, step-by-step guidance to produce safe, uniform, top-notch sausages. You'll gain knowledge in meat science, fat proportions, curing agents, and spice measurements, followed by expertise in mincing, binding, filling, casings, and linking. Delve into fermentation, drying, maturing, sanitation, HACCP protocols, wrapping, preservation, marking, and straightforward cooking instructions to boost your creations with assurance.
Elevify advantages
Develop skills
- Meat science and safety: grasp cuts, fat balances, and rigorous cold-chain management.
- Curing and fermentation: adjust pH, water activity, and maturing timelines for superior dry sausages.
- Grinding and emulsifying: manage texture, adhesion, and heat like an expert.
- Stuffing and casings: prepare, stuff, and link sausages for neat, reliable outcomes.
- HACCP, labelling and shelf life: create secure, regulation-compliant, trackable sausage products.
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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