Further Details | |
|---|---|
Course Code | LA17400 |
Location | Yale |
Duration | Part Time, This is a half day course, 9am to 1pm. |
Department | Food Manufacturing |
Start Date | 04 Feb 2026 |
End Date | 04 Feb 2026 |
Course Overview
By attending our short course in sausage making, you will master how to make award winning butchers sausages at home or in your butchers shop.
This short course will give you an in-depth understanding of ingredient selection, flavour enhancement, perfect mixing know how and the all-important linking techniques.
You will also use this new-found knowledge to produce your own sausage recipe in a hands-on session of the course where you will take home approximately 2kg of your own sausages!
This course can be easily adapted to be gluten free if required
This short course will give you an in-depth understanding of ingredient selection, flavour enhancement, perfect mixing know how and the all-important linking techniques.
You will also use this new-found knowledge to produce your own sausage recipe in a hands-on session of the course where you will take home approximately 2kg of your own sausages!
This course can be easily adapted to be gluten free if required
No entry requirements.
Regular courses to run throughout the year at our Yale campus.
Regular courses to run throughout the year at our Yale campus.
Observations.
Butcher
£95 per person.
Please contact our employer engagement team on 0300 30 30 006 or email employers@cambria.ac.uk to discuss funding eligibility.
Please contact our employer engagement team on 0300 30 30 006 or email employers@cambria.ac.uk to discuss funding eligibility.
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