🎓 100% Free Online Workshop • Limited US Enrollments Available • Instant Video Streaming
🇺🇸 Leading US Culinary Masterclass • No Credit Card Needed

Master the Craft of Homemade Sausages & Charcuterie

Experience the satisfaction of making your own fresh bratwurst, spicy Italian sausage, and dry-cured salumi. Learn meat-to-fat emulsions, casing techniques, and USDA-safe curing salts.

  • Full HD Video Modules with Lifetime Replay Access
  • USDA-Compliant Safe Minimum Internal Temperature Charts
  • Printable Butcher's Cut Guide & Recipe Workbooks Included

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Home Charcuterie & Sausage Making
★★★★★
4.9 / 5 Star Rating Based on 14,200+ US Students

USDA Temperature Compliant

Safe food handling & internal temp precision

100% Free Educational Access

No subscriptions or credit cards required

Executive Chef Instruction

Proven techniques from industry veterans

Instant Online Streaming

Watch immediately on mobile, tablet, or PC

Course Curriculum

What You Will Master in This Free Class

Three comprehensive, step-by-step video modules designed to elevate your meat cooking skills from average to artisanal.

The 80/20 Rule: Grinding & Protein Extraction ▶ 31 mins
Module 01 • HD Video

The 80/20 Rule: Grinding & Protein Extraction

Keeping meat below 35°F, emulsifying fat with kosher salt, and mixing until a sticky myosin bind is achieved.

Included in Free Enrollment
Stuffing Natural Hog Casings Like a Pro ▶ 29 mins
Module 02 • HD Video

Stuffing Natural Hog Casings Like a Pro

Rinsing natural hog casings, lubricating the stuffer horn, avoiding air pockets, and linking uniform 6-inch links.

Included in Free Enrollment
Curing Salts Science & Botulism Prevention ▶ 27 mins
Module 03 • HD Video

Curing Salts Science & Botulism Prevention

When and how to use Prague Powder #1 and #2. Understanding water activity (Aw), pH safety levels, and USDA curing guidelines.

Included in Free Enrollment
Meet Your Instructor

Learn from a True Culinary Authority

Franz Becker

Franz Becker

Master Salumiere & Craft Charcuterie Guild Founder

Fourth-generation master butcher and sausage craftsman based in Oregon. Franz combines European charcuterie tradition with modern food safety to teach accessible DIY sausage making.

✓ Certified Master Instructor
✓ 20+ Years Experience
✓ USDA Safety Trained
Student Testimonials

What American Home Cooks Are Saying

Real feedback from passionate cooks who transformed their cooking skills with our free masterclasses.

★★★★★

"Made 15 lbs of German bratwurst for Oktoberfest using Franz's myosin bind technique. Snappy casings and amazing juiciness!"

Hans W.
Portland, OR
✓ Verified Student
★★★★★

"The explanation of curing salts and food safety cleared up all my fears about botulism. Essential knowledge for any DIY meat lover."

Derek S.
Milwaukee, WI
✓ Verified Student
★★★★★

"Best sausage making course online, and it's totally free. The casing threading tips saved me hours of frustration."

Brian K.
Minneapolis, MN
✓ Verified Student
Frequently Asked Questions

Everything You Need to Know

No, a standard KitchenAid food grinder attachment or basic manual hand grinder works great for beginners.
We strictly follow USDA-FSIS curing salt regulations (exact gram-per-pound ratios for Prague Powder) to eliminate all bacterial risks.
Yes, we provide formulas for pork, beef, turkey, chicken, and wild venison sausage blends.
Your free printable Sausage Formulation & Ratio Calculator is available inside the instant access portal.

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