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Making Fresh Sausages at Home

JP Drobey

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18 Videos (1h 2m)
    • Introduction

      2:10
    • Characteristics of excellent sausage

      2:04
    • Kinds & cuts of meat for sausage

      4:42
    • Sausage-making equipment, essential & helpful

      6:22
    • Best practices of sausage-makers

      6:45
    • Preparing to trim

      3:23
    • Trimming & weighing the meat

      2:52
    • Salting & curing

      5:44
    • Prepping seasoning

      4:43
    • Chopping meat

      3:49
    • Mixing & preparing breakfast sausage

      2:45
    • Grinding meat

      2:19
    • Mixing Italian sausage

      2:29
    • Stuffing sausage into casings

      2:35
    • Twisting sausage links

      4:03
    • Cooking tips

      1:39
    • Recommended reading

      2:26
    • Class project & conclusion

      1:20

About This Class

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Actually want to learn how the sausage is made? This class is for you!

By the end of this course, you will learn everything you need to know about making excellent fresh sausage  from start to finish.

This class walks you through the basic steps of sausage making. Along the way, I cover the necessary and recommended equipment for sausage making and share the best practices I've learned over the years. We will make two recipes during this course, though this class gives you the foundations upon which you can build countless varieties of fresh sausages on your own. 

Though I use some specialized equipment in this class—namely, a grinder and a sausage stuffer—I also cover how you can make excellent sausages with a food processor or even a good chef’s knife (and some patience). 

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I am new to video production. Through this medium, I aim to draw from my experiences as a writer, an educator, a cook, and a marketing professional to create and share informative, engaging, and helpful classes on a variety of topics. Having spent most of my professional career in education, I've also dabbled in culinary ventures and freelance-writing work.

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Culinary Lifestyle