Know where to start
Choose a sausage that fits your equipment and experience. Learn what the grinder, stuffer and casings do before spending your first afternoon figuring them out.
Sausage making for beginners
Make your first Bratwurst. Learn every step.
Serve Bratwurst you have ground, seasoned and filled yourself. Start with Daniel’s equipment and ingredient guidance, then watch the process in action. Four practical walkthroughs take you from fresh Bratwurst to liverwurst, Lyoner and Chorizo, with written recipes to keep beside you.
23 lessons across 5 chapters
Video and written lessons
2 included ebooks
01 / Build your skills
From Bratwurst on the grill to Lyoner on bread.
Franconian Bratwurst
Your fresh-sausage starting point: chilling, grinding, seasoning, mixing and filling. Then bring it to the grill or frying pan.
Liverwurst
Move into cooked sausages. Follow the cooking and blending steps that turn pork and liver into a spread for bread.
Lyoner
Learn the scalded-sausage method, including making a fine, cohesive batter and poaching it. Then explore ways to vary the base recipe.
See the method, then follow it
Watch the meat being prepared, ground, mixed and filled. Written ingredients and steps give you something to refer to while your hands are busy.
Make more than Bratwurst
Move from sausages for the grill to liverwurst for bread and Lyoner for sandwiches. Learn why the methods differ, then use those foundations to try more recipes.
02 / Inside the course
A clear path.
One lesson at a time.
Start with the foundations, then make something. The five chapters combine 23 lessons in video and written form. The practical chapter also introduces cured Chorizo, and the final chapter includes a Ramen Bratwurst experiment.
Get your bearings
Understand the sausage types before choosing your first project. Learn what equipment does, how spices and cures differ, and what to keep clean.
- Summary of sausage types and difficulty levels
- Sausage making equipment
- Overview Of Spices
- Salt & Curing Salts
- Important notes on hygiene
Choose your meat
Know what to ask your butcher for. Learn how meat quality, cuts and fat affect the sausage you are making.
- Meat quality & buyers guide
- Meat Cuts & Usage
Make four types, step by step
Follow the process from ingredients to finished sausage: a fresh Bratwurst, a spreadable liverwurst, a smooth Lyoner and a cured Chorizo. See how the method changes with the sausage.
- Bratwurst: An Introduction
- Bratwurst: Franconian Recipe & Steps in Action
- Cooked Sausages: An Introduction
- Cooked Sausages: Liverwurst Recipe & Step-By-Step Instructions
- Scalded Sausages: An Introduction
- Scalded Sausages: Lyoner Recipe & Step-By-Step Instructions
- Scalded Sausages: Customizing and Varieties
- Cured Sausages: An Introduction
- Cured Sausages: Simple Spanish Chorizo recipe and steps in action
Fill, preserve and store
Match the casing to the sausage, explore filling jars, and understand the differences between curing, hot and cold smoking, and freezing.
- Types of casings and which to use with which sausage
- Preserving sausage in a jar
- Curing: An Introduction
- Smoking: An introduction
- Freezing sausages - A good way to store them?
Start creating your own
Build a seasoning base, taste and adjust it, and keep notes so you can make it again. Follow a Ramen-inspired Bratwurst experiment from idea to recipe.
- Mini Course For Making Your Own Sausage Creations
- BONUS: A Ramen inspired Bratwurst
03 / At your own pace
Watch. Try. Come back to it.
Watch before you make
Use the demonstrations to get familiar with the process. When you start a batch, pause or replay the part you need and keep the written quantities beside you.
Choose your pace
You get access to the lessons and materials after purchase. There is no scheduled class to catch: work through the foundations, then return when you are ready for your next sausage.
Keep a reference in the kitchen
The two downloadable ebooks complement the online lessons. Print the pages you need instead of trying to remember every ingredient and step.
Watch a sample lesson
Watch a real lesson before joining
This public sample introduces the main sausage types and their difficulty levels. Get a feel for Daniel’s explanations and choose where you would like to start.
Get The Wurst Course · $97
60 days to see if it’s right for you.
04 / Included with your course
More to make. More to keep.
Sausage-making guide ebook
A downloadable written companion to the course, with explanations and recipes to keep beside you while you work.
German sausage recipes ebook
The “27 Delicious German Sausage Recipes To Feast On” collection gives you more projects to try after the walkthroughs, including Bratwurst, Weisswurst and other German favorites.
In their own words
From other home sausage makers.
I recommend The Wurst Course to people who want to start making sausages, because it has simple and sound step-by-step instructions, and easy to make recipes.
I made some Franconian Brats the other day for my family and everyone was happy with the results.
Your instructor
I’m Daniel.
Let’s make something good.
Your next step
The Wurst Course
- All five teaching chapters, with video and written lessons
- Four practical walkthroughs: Bratwurst, liverwurst, Lyoner and Chorizo
- Ramen Bratwurst development bonus
- Two downloadable ebooks
- Self-paced access to the WurstCircle Online Academy
- 60-day money-back guarantee
Self-paced online course
$97USD
Get The Wurst Course · $9760-day money-back guarantee
Try the course. If it isn’t for you, email daniel@wurstcircle.com within 60 days of purchase and I’ll refund your payment.
Before you join
Let’s clear a few things up.
Is this right for a complete beginner?
Yes. Start with sausage types, equipment, meat, seasonings and hygiene before the practical walkthroughs. If you already make sausages and mainly want to develop new flavors, the Seasoning Masterclass is the more focused course.
What equipment do I need?
For the fresh-sausage walkthrough, plan on a scale, a meat grinder and a way to stuff casings. The course explains equipment choices. Other projects need different equipment: Lyoner uses a food processor or cutter, and cured sausage requires suitable drying conditions. You do not have to attempt every type at once.
Is every lesson a video?
No. The course combines video demonstrations and written material across five teaching chapters. Some topics are written lessons; the practical walkthroughs include demonstrations and ingredient instructions.
How do I access the course?
After purchase, you get access to the WurstCircle Online Academy. Work through the lessons at your own pace and revisit them as often as you like. The ebooks are downloadable from inside the academy.
How is this different from buying a recipe book?
A recipe book gives you quantities and methods. This course also helps you choose equipment and ingredients, explains the sausage types, and shows the preparation steps in action. The included ebooks give you written reference material and more recipes.
What if the course is not for me?
You have an unconditional 60-day money-back guarantee. If you are not satisfied, email daniel@wurstcircle.com within 60 days and ask for a refund.
Can I ask a question before joining?
Yes. Email daniel@wurstcircle.com with your question about the course.
Still wondering? Ask Daniel directly.
The Wurst Course
Get The Wurst Course · $97