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All Ground Up: Sausage Making   

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4 to 5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish, Italian, Chorizo and more. Sausage meats include pork, chicken, beef and your own wild game (e.g. venison). Learn how to grind, season (using no MSG, no preservatives), stuff, cook, eat, and serve the best sausages in the world--taking home about 25 lb of fresh sausage! Homemade, handmade, fresh from your kitchen, it doesn't get any better than this.

Required Tools

  • cooler to bring home your sausage (about 25lbs)
  • apron
  • short sleeve shirts

Optional Tools

  • If you have tools you would like to try out, please bring feel free to bring them. For example, a meat grinder, sausage press, or anything else used for sausage making that you may want to learn how to use.




  • All Ground Up: Sausage Making
    11/13/2021 - 11/14/2021
  • THIS CLASS IS FULL. Please click the "Add to Wait List" button below 

  • Tuition:  $180.00

  • Materials Fee:  $0.00 - payable at registration


  • Instructor:  Jay DeCoux

  • Capacity Remaining:  -2 (Negative number indicates number of people on the wait list)



  • Dates:  11/13/2021 - 11/14/2021

  • Times:  9am-5pm


  • There is a materials fee of $80-$125 payable to the instructor during class. Please bring cash or check.