The Complete Sausage Maker Package

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. 

Learn Sausage Making

  • 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

Course curriculum

    1. Welcome to the Course!

      FREE PREVIEW

    2. What to Expect from this Course

      FREE PREVIEW

    1. Food Safety

    1. How to Make Sausage: Recipe & Ingredients

    2. Sausage Making Equipment and Processing Principles

    3. How to Grind Meat for Sausage

    4. Casings for Sausage Making

    5. How to Stuff Sausage

    6. How to Make Sausage Links

    7. Sausage Making Review

    1. Recipes and Techniques for Making Pâtés

    1. Copy of Recipe and Technique for Homemade Bologna

    1. How to Make Fermented Sausage: Recipe & Ingredients

    2. Grinding Meat for Salami

    3. What are Salami Starter Cultures?

    4. How to Stuff Salami

    5. Making Fermented Sausages: How to Prepare for Hanging

    6. Applying Mold to Salami

    7. How to Label Salamis

    8. How to Ferment and Dry Salami

    9. Making Fermented Sausage: Review and Troubleshooting

About this course

  • $90.00
  • 22 lessons
  • 3.5 hours of video content

End the Search for Sausage Classes Near Me with this Online Course

Lifetime access never expires

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Instructor(s)

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 [email protected]

Meredith Leigh

  • how to make pâté
  • how to ferment sausages and make salami
  • bologna

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