Home Sausage Making

Student hanging sausage

What can you expect from this program/course?

This hands-on class is a perfect fit for someone looking to learn about sausage making production for home use. You will make five different sausage recipes, four fresh and one smoked. Two of the batches will be cooked and served for lunch. Others will be taken home by the students.

What will you learn?

Discover what goes into creating that perfect sausage consistently at home, including

  • equipment setup 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

Program at a glance

Credential: Non credit

Length of program: 6 hours

Delivery: Olds Campus

Program Dates: (Courses run from 9 a.m. - 3 p.m.)

  • September 28, 2019
  • November 2, 2019
  • February 1, 2020
  • March 28, 2020

Applications Are Open. Apply early as this program is expected to fill registration quotas.

Registration Deadline: Minimum enrollment must be met 1 week prior to the class.

Fees: $149 + GST

Admission Requirements: None