Program Overview

Course Description

The ELAG-SAUS0010 course, Introduction to Sausage Making, is a 1-day program offered by the Faculty of Agriculture, Extended Learning. This course teaches basic sausage making fundamentals, including batch formulations, processing techniques, smoking meat, and preservation. Participants learn through hands-on direction and demonstration of processing equipment, basic meat science procedures, and appropriate sanitation/handling of meat products within a functional processing facility.

Course Outline

Throughout the day, participants cover topics such as:

• Grinding
• Mixing
• Stuffing/casing selection
• Linking and tying
• Smoking and cooking
• Cooling This course also dives into packaging and preservation, along with sanitation and hygiene.

Recommended For

The course is recommended for:

• Food Enthusiasts
• Hunters
• Producers