Learn how to masterfully prepare your own handmade fresh and smoked sausages. The procedures and techniques for making a variety of sausage types will be covered, including specifics on: Different equipment including stuffers, grinders, and smokers | sanitation | seasoning and spices | curing and smoking. Upon completion, you will have practical sausage production knowledge and a basic competency in the professional techniques on how to make three to four varieties of sausage. Varieties could include fresh Italian, bratwurst, smoked ham, garlic, smokies, or jerky.
These courses are basic starter courses where participants get hands on experience making sausage from scratch. All of these provide the participants understanding of the food safety requirements for meat processing. Courses can be taken individually or in a series to save on fees.
For more information on courses, times and schedules please contact the Continuing Education office at: 780-623-5631 or toll free at 1-888-745-0719.