Sausage 101

Our Sausage short course focuses on the basics of sausage formulation and processing.  This course is intended to introduce basic, practical processing techniques of both raw coarse ground sausage and cooked emulsified product that can be immediately utilized in operations by participants.

Topics Include:

• Overview of different types of sausage/processes
• Formulation development- optimal meat/fat/moisture content, casing types
• Non-meat ingredient utilization for optimizing process functionality and finished product quality
• Hands-on processing of basic coarse-ground and emulsified sausage products
• Thermal processing and smoking techniques
• Food safety aspects of sausage making and packaging

This course provides a very hands-on approach will minimal classroom time.  Participants will have the opportunity to “get their hands dirty” making various types of sausage and to reap the rewards at lunch on the second day.

Standard clothing is required. Pants (no shorts allowed), t-shirts and/or polo shirts are acceptable. If you have steel-toed shoes, we encourage you to bring them as a portion of the course is held on our production floor.

This class is in partnership with World Technology Ingredients Inc.

Schedule:

Day 1:

• 10:00 am — Classroom Instruction and Q&A.
• 12:00 pm — Hands-on instruction- Cooked Sausages.
• 5:00 pm — End of day

Day 2:

• 8:00 am — Hands-on Instruction — Fresh Sausages
• 1:00 pm — Lunch consisting of products made during the course
• 2:30 pm — End of Day

Meals:  Lunch and snacks will be provided each day.  Attendees are required to provide their own breakfast and dinner.

Instructor

Our Sausage course is led by Derek Hull, Meat Lab Manager at World Technology Ingredients Inc. He has been the Meat Lab Manager at WTI, Inc. for 13 years. He apprenticed under Master Butcher/sausage maker Wolfgang Ludwig and also trained at Irlbacher Metzgerei in Penting, Bavaria.  Derek has formulated and processed a large variety of meat and sausage products for customers all over the world.  He maintains a focus on modern all-natural/clean label formulations while specializing in Old-World European-Style meats and sausage.