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All Ground Up: Sausage Making

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Course Overview

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4 to 5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage, Moroccan, Polish, Italian, Chorizo and more. Sausage meats include pork, chicken, beef and your own wild game (e.g. venison). Learn how to grind, season (using no MSG, no preservatives), stuff, cook, eat, and serve the best sausages in the world--taking home about 25 lb of fresh sausage! Homemade, handmade, fresh from your kitchen, it doesn't get any better than this.

Required Tools

  • Cooler to bring home your sausage (about 25lbs)
  • Apron
  • Short sleeve shirts

Optional Tools

If you have tools you would like to try out, please feel free to bring them. For example, a meat grinder, sausage press, or anything else used for sausage making that you may want to learn how to use.

Session Information

There is a materials fee of $80-$125 payable to the instructor during class. Please bring cash or check.


Sat, Feb 26th, 2022  –  Sun, Feb 27th, 2022

Course Details

Hours: 9am-5pm each day
Tuition: $180.00

Meet the Instructor

North House Folk School photo of instructor, Jay DeCoux
Jay DeCoux
Grand Marais, MN

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