Sausage and Processed Meats Course

Participants will learn about the function of the various ingredients used in sausage making, curing procedures, basic emulsion technology, fermentation and product quality. Through lectures and labs, the participants will focus on creating a range of products including smoked turkey roasts, bratwurst, turkey kolbassa, marinated chicken wings, chicken nuggets and weiners under the direction of a master butcher using European technology.