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Home Sausage Making - N41922

Course number : NC21237   ID : 1922   
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This course is for individuals looking for education and techniques; for both fresh and smoked sausage production from home. Discover what goes into creating that perfect sausage consistently.
  • Equipment Setup and Maintenance
  • Meat Block Selection
  • Casing Practical
  • Mixing Spices
  • Smokehouse Operation and Maintenance
  • Linking and Tying
  • Recipe Development
  • Proper Stuffing Techniques
  • Proper Grinding Techniques
  • Food Safety and Sanitation
You will be making 5 sausage recipes - 4 fresh and 1 smoked. Two of the batches will be cooked and served for lunch, the others will be taken home by you!

This will be a hands on class which will include a book you can take home with all the information from the day, including great recipes.


Class Details

1 Sessions
Weekly - Sat

National Meat Training Centre

Aaron McLaughlin 



Registration Closes On
Friday, October 23, 2020 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
10/31/2020 - 10/31/2020 Weekly - Sat 9:00 AM - 3:00 PM Olds, National Meat Training Centre  Map Aaron McLaughlin