The Fermentation School

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.