Advanced Sausage Making

Building on basic sausage production, this course covers advanced techniques in formulating and processing sausages, including emulsified, coarse-ground, and specialty varieties. Students will explore ingredient functionality, casing selection, curing, and smoking methods to enhance texture and flavor. Topics include yield optimization, preservation techniques, and regulatory compliance. Hands-on experience includes developing custom sausage formulations, experimenting with spice blends, and refining production methods for consistency and quality. Prerequisite: Protein Fabrication and Utilization: Beef 30008163

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