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Sausage Making - CKNG 172

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.

Credits: 0

Offerings: Classroom

Course Fees

$130 Domestic students

$130 International students

Fees subject to change

Upcoming Courses

Dates Time Building Seats CRN Registration
May 23 - May 23 , Sat
Time:08:00 - 11:50
Building:John Ware Building
Seats: 12 CRN: 66173 Copy CRN Register Now

Last updated Mar. 27, 2020

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