Course curriculum

    1. What Are Semi-Dry Sausages?

    2. Where do Semi-Dry Sausages Come From?

    1. Soujouk Recipe

    1. Lebanon Bologna: An Introduction

    2. Lebanon Bologna Recipe

    1. Nem Chua Recipe

    1. Preparing Pork Skins for Pork Rinds & Sausages

    2. More Resources for You!

About this course

  • $35.00
  • 10 lessons
  • 1 hour of video content

Semi-Dry Sausages

Welcome to the only online course about

Want to make amazing sausages with layered flavor and extended shelf life? Inspired by foods like chorizo, summer sausage, and bologna, and wondering how you can make them yourself, with pure ingredients and maximum nutrition and flavor? Skeptical of store-bought cold cuts and sausages because you don’t know the source or you are worried about the health implications of their ingredients? If so, this course is for you because it describes the kind of sausages that people have been making for centuries to sustain their families and limit the perishability of their meat. Semi-Dry Sausages are a vast category of delicious sausages—including bologna and summer sausage. The term semi-dry sausage describes any sausage that has some preservation applied to it, but it is not a fully dry, shelf stable salami. These sausages are found all over the world because they combine the benefits of preservation with their ease of production for everyday cooks. They combine many prized culinary techniques including fermentation and often smoking to limit perishability and build amazing flavor. In this course you will learn what semi dry sausages are, why they are so special, where they come from, and how to make them. This course also includes recipes for some important and prized sausages from around the world, and through making them you will learn amazing skills that you can put into practice in your kitchen for the rest of your life! Semi-dry sausages are some of the most flavorful, culturally significant foods in the world. You can make them at home using pure ingredients, so you are sure of the source, nutritional value, and safe processing. The Semi-Dry Sausage Course will show you how to make and preserve sausages safely, confidently and deliciously.

You Will Learn

  • What are semi-dry sausages, and what makes them different from regular fresh sausages, or fully dried salamis

  • Tools & Equipment for making semi-dry sausages

  • Kitchen Hacks for safely fermenting and smoking meat without fancy equipment

  • Recipes & Instructions for making Lebanon Bologna, Lebanese Soujouk, and Vietnamese Nem Chua

Meat Your Instructor

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