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May 06, 2026
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AFF 1060 - Basic Sausage Making
3 cr
Graded Only
This hands-on course introduces students to the traditional and contemporary techniques of sausage making. Students will learn to formulate recipes, grind and mix proteins, balance seasonings, and use casings. Focus is given to food safety, equipment handling, regional styles, and the science of emulsification and curing. Students will produce fresh, smoked, and cooked sausage varieties.
Lecture/Lab: 2 hours of lecture, 2 hours of lab
Prerequisite(s): AFF 1010 AFF 1015 AFF 1020 AFF 1025
Typically offered: Spring
Special fee: There is a fee associated with this course.
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