Course description
Have you ever wanted to learn how sausage is made? Students will learn in a group as the instructor runs through the basics of sausage making. This includes how to mix spices, grind meat, casing preparation, sausage stuffing, and vacuum sealing. Participants will be able to take home 2 lbs each of Italian, Chorizo, Oktoberfest, and Smoked Cheddar Sausages.
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Winter 2025 registration opens November 4, 2024. Spring 2025 registration opens March 17, 2025.Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery