Sausage Making Bundle: Sausages, Pâté, Bologna, Salami
Learn sausage making from fresh sausages to pâté, bologna and salami with author, butcher, and activist Meredith Leigh.
The world of sausage is fascinating and varied, and this bundled course will introduce you to many of its foundations. One of the most unique and accessible things about Meredith's teaching is that she shares the similarities and differences between charcuterie approaches, so that your knowledge builds, you know how to relate a pâté to a sausage, and you know how to convert a sausage to a salami by altering process and ingredients. This approach enlivens the mind and empowers you to master your craft through hands-on experimentation.
Master fundamentals of building flavor, texture, and bind
Learn grinding, stuffing, equipment use, and how to prepare and cook fresh sausages
Discover how to alter process to produce finer grinds for bologna, and using secondary binders
Understand sausage casings: What is available, and what to use when
Learn poaching and sous vide cooking
Learn detailed information about curing salts and requirements for fermented sausages
Create climate controlled curing chambers for fermentation and
Make two different pâtés that limit waste and use organ meat
Trouble shooting fermented sausages
Food Safety
How to Make Sausage: Recipe & Ingredients
Sausage Making Equipment and Processing Principles
How to Grind Meat for Sausage
Casings for Sausage Making
How to Stuff Sausage
How to Make Sausage Links
Sausage Making Review
Recipes and Techniques for Making Pâtés
Copy of Recipe and Technique for Homemade Bologna
How to Make Fermented Sausage: Recipe & Ingredients
Grinding Meat for Salami
What are Salami Starter Cultures?
How to Stuff Salami
Making Fermented Sausages: How to Prepare for Hanging
Applying Mold to Salami
How to Label Salamis
How to Ferment and Dry Salami
Making Fermented Sausage: Review and Troubleshooting
Instructor Bio: