Demystify Fermented Sausage

The most approachable course for sausage fermentation

Sausage making is a forgotten practice, and has even been banished to the realm of "we don't want to know" for so many eaters. This course reveals all, taking you step by step through sourcing meat, trimming it properly, flavoring, grinding, stuffing, and even fermenting sausage, with an additional section on troubleshooting. You will find the purest ingredients and clearest of explanations throughout your journey to create one of the best foods in the world: salami. Get ready to make fermented sausage.

Course curriculum

    1. Welcome to the Course!

      FREE PREVIEW

    2. What to Expect from this Course

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    3. List of Materials (in case you want to make salami as you learn)

      FREE PREVIEW

    1. Introduction, Ingredients and Recipe

    2. Grinding the Meat

    3. About Commercial Starter Cultures

    4. Stuffing the Sausages

    5. Preparing to Hang the Sausages

    6. Applying Beneficial Mold

    7. Labeling and Setting up for Fermentation

    8. Fermentation & Drying

    9. Review & Troubleshooting

About this course

  • $55.00
  • 12 lessons
  • 1.5 hours of video content

Pricing options

Course Reviews

Pablo Terradillos Suarez

5 star rating

“he course is very interesting and full of options, ideas and tips. After finishing it you can easily make your own fermented sausages and also have a clear idea on how to improve your process”

“he course is very interesting and full of options, ideas and tips. After finishing it you can easily make your own fermented sausages and also have a clear idea on how to improve your process”

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Instructor

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at mereleighfood@gmail.com

Meredith Leigh

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