ACS Basic Charcuterie: Fresh Sausage Making
Master the art of fresh sausage making with Artisan Culinary School's complete professional online course. Through more than 10 hours of expert instruction, you'll learn the science, techniques, and craftsmanship behind exceptional artisan sausages.
Go beyond recipes as you master meat selection, lean-to-fat ratios, grinding, mixing, protein extraction, casings, seasoning, stuffing, partial drying, cooking, and troubleshooting. Then apply your knowledge by producing eight professional European sausage formulations, each designed to teach a specific technique and build your confidence. Includes lifetime access, downloadable professional guides and formulation sheets, and practical resources.
Whether you're a passionate home cook, chef, butcher, or artisan food enthusiast, this course will give you the knowledge and skills to produce fresh sausages to a professional standard.
Course•By Juan Marcel Penzini Granier
