CKNG 172 - Sausage Making

Course Description
Learn the theory and practice of sausage making in SAIT’s state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you’ll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.

0 Credits:

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Domestic Fee
130
International Fee
130
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.