woman and two men smiling in meat processing plant

Home Sausage Making- CRN # N21290

This hands on class is a perfect fit for someone looking to learn about sausage making production for home use.  

Discover what goes into creating that perfect sausage consistently at home:

  • Equipment Set up and Maintenance
  • Meat Block Selection
  • Casing Practical Skills
  • Mixing Spices
  • Smokehouse Operation and Maintenance
  • Linking and Tying
  • Recipe Development
  • Proper Grinding and Stuffing  Techniques
  • Food Safety and Sanitation

Course Dates/Times

Saturday, SEPTEMBER 30, 2017

9am-3pm

Delivery Method 

Face to Face, in the Meats Lab

Hands on learning!!

Course length 

6 hours 

Credits 

Non-Credit 

Pre-requisite

None. 

Location

Olds College MEATS LAB, 

Olds College Campus 

Tuition

$129 + $6.45 GST 

Other fees

none

Required Text & Materials 

None, you will receive a take home manual to help you in your home sausage making

Registration Deadline

minimum enrollment must be met 1 week prior to the class. 

Other details

You will make 5 different sausage recipes, 4 fresh, 1 smoked.  Two of the batches will be cooked and served for lunch. Others will be taken home by the students.

Continuing Education


Olds College leads real-life, hands-on education in Canada. We help you explore your passion.