Sausage Making Workshop - European & German Sausage

🌭 European & German Sausage Making Workshop (Business Edition) 🇩🇪
Turn sausage-making into a profitable menu or retail product.

Learn from the expert. Chef Andy Maluche, a German chef, 11 years of expertise, and Founder of Currywurst Meister in Makati. Replicate authentic European sausage techniques you can sell with confidence.

👨🍳 What You’ll Produce:

• Bavarian Weisswurst
• Fine Bratwurst
• Coarse Bratwurst
• Smoked Bockwurst (Large)
• Wienerli – same base recipe, different sizing (learn how size changes texture, yield & pricing)

🔧 What You’ll Master (From Raw Meat to Finished Product):

✔️ Selecting and preparing the right cuts of meat
✔️ Hygiene standards & cold-chain temperature control (business-critical)
✔️ Spice blending for consistent flavor
✔️ Preparing casings: sheep, hog & collagen
✔️ Proper meat grinding techniques
✔️ Emulsifying meat for fine sausages
✔️ Mixing meat for coarse sausages
✔️ Sausage stuffing (home & restaurant-scale quantities)
✔️ Loading the stuffer correctly
✔️ Stuffing without bursting
✔️ Twisting, linking & ideal sausage sizing
✔️ Cooking techniques for each sausage type
✔️ Frying, grilling & low-and-slow Bratwurst cooking

💼 Why This Workshop Works for Business:

• Learn authentic European methods, not shortcuts
• Understand sizing, texture, and yield for pricing & menu planning
• Skills you can immediately apply to cafés, pop-ups, and food brands
• Full hands-on experience in a professional kitchen

🍽️ Breakfast & Lunch Included
📍 UpSkillz Workshop Studio, Pasig
📅 Jan. 18, 2026 | ⏰ 9am- 5pm

🔥 Perfect for:
✔️ Café & restaurant owners
✔️ Food entrepreneurs & sausage brands
✔️ Caterers & pop-up vendors
✔️ Serious home cooks ready to sell

📩 Message us now to reserve your seat — limited slots only.
Learn it once. Sell it for years.