One-on-One Classes: Learn More

Sausage Making Classes

  • Location: Schulze’s Pit Room in Seguin, Texas
  • Overview
  • Details
  • Policy

There are many BBQ Classes out there, teaching folks the basic nuts & bolts on how to properly smoke a brisket or how to prep & smoke a rack of ribs. There are not a ton of options available in regards to Sausage Making Classes, however. Sausage is a key part of BBQ, and is an integral part of “The Texas Trinity:” Brisket, Pork Ribs and Sausage. If you are looking for a Teacher with many years of experience in both Commercial Production Facilities, and in Restaurant settings, then you need look no further!

I have been in the BBQ Industry for 10 years, and have a proven track record of making unique and delicious sausages. If you’re a restauranteur, a butcher shop, caterer, or a regular backyard cook, I have the knowledge, skillset, and passion to unlock the mysteries of Sausage Making for you.

Of the hundreds of people & restaurant owners I have taught the art of Sausage Making, many have gone on to achieve the coveted “Texas Monthly Magazine Top 50 BBQ Joint” ranking. I have attracted people from, all over the U.S., and the globe, to my class.

In my class, we will intensively explain the science behind the art of sausage making. We will start from raw meats to finished product on the day of the class, thoroughly explaining each step, of the process along the way.

Who is this for?

  • Neophyte Beginner
  • Proficient Backyard Pit Cook
  • Professional Pitmaster
  • Restauranteur

Class Details

  • 8 hours

Each class is limited in size (two people is the maximum). This is an intense and hands on class.

You are not officially scheduled and on the calendar until the deposit has been paid (10 percent of tuition), and have received confirmation.

Classes are held on Saturdays. Class begins at 0845. We start at 0900 sharp. Lunch is served, next door at our restaurant Schulze’s Pit Room, at 1pm. We resume after lunch and normally conclude the class by 5pm.

You will work side by side with me to Grind, Bind, Case, Link and Smoke 10 Lbs of sausage. I’ll show you all the tips and tricks of the trade!

Class Objectives

  • What is sausage? In depth explanation of it’s history and importance in Texas BBQ. What are the different types?
  • What is Myosin and Protein Extraction? Why is this important?
  • What is my process? Explain the 3 day production schedule?
  • What meats and fats are best for making sausage?
  • Fat ratios-full explanation
  • Salts, both “regular” and Nitrites. Full explanation and proper ratio.
  • How to set the cure, aka dry brine
  • Types of specialised sausage equipment. Their usage, and suggestions on what to buy/obtain.
  • Types of smokers. What is a good fire? How to properly smoke sausage.
  • Types of casings and their usage
  • How to obtain proper snap, colour retention, and texture
  • Grind/Bind/Case/Link. Work side by side, doing this
  • Answering your questions
  • Conclude class

Optional Equipment

Pen & Paper
Appropriate Atire


Classes are on most weekends.
Availability is always changing.
Sign Up

We understand that sometimes students need to reschedule or cancel the class they registered for. We will try to accommodate rescheduling of registration dates, when possible, up to two weeks before your scheduled class date. Within the two-week period of your scheduled class date, the following cancellation and rescheduling policy applies:

2 weeks before class – Full Refund
1 – 2 weeks before class – 50% refund
Less than 7 days before class – no refunds (as I have purchased all meats and materials for the class. This also applies to no shows)

If you are more than 2 weeks out from your scheduled class date, we will gladly reschedule you for a future date. If you are within the 2-week window of your scheduled class and need to reschedule, we will do our best to fill your spot. If we are unable to fill your spot, we will unfortunately have to charge you for the empty seat in class. Most of the time, we can find a replacement from either the wait list or a student in a future class. This rule is intended to discourage rescheduling the last minute and leaving us insufficient time to fill your spot.

In the rare instance where I need to cancel or move a class, I carefully consider my decision before acting. Situations where I need to cancel or move the class date include, but are not limited to, severe weather, illness, unexpected change in my production schedule and Restaurant commitments.

Due to space constraints in my production facility we will not have space for spectators or additional volunteers.

NOTE: We reserve the right to accept, reject, modify, suspend, or delete user registrations at any time and within our sole and absolute discretion. Any funds collected from the user will be returned. When you submit your registration form, you agree to this policy.

$750 $1,000
  • LevelAll Levels
  • DatesSee Availablity
  • Time9am - 5pm
  • Lunch IncludedYes!
  • Class TypeIntense and Hands On
  • Additional Person$250