Meat Butchering Courses, Sausage Making Classes & More



2017 Fall Sausage Making Classes 

Butcher & Fresh, Fresh & Smoked Sausage and Processing Day! Fall 2017 schedule for both Edmonton and Calgary to be released soon.

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Click here to read about Our Instructors.

Sausage making can be a rewarding experience if you can only find the little techniques that enable you to make your own high caliber products. High Caliber is proud to be able to provide classes for those sausage artists that want to hone their processing skills.

Our informative sessions are taught by an engaging local meat industry expert. Each High Caliber instructor brings comprehensive experience and knowledge relevant to the special requirements of each class. We aim, with instructor guidance and students participation, to capture all aspects of sausage making. You will see from reading their bio’s that they are authorities in their field with helpful tips for us amateurs. Of course, a little bit of hunter humor helps a lot!

The new sausage makers learn to choose the best cuts of meat, to grind, mix and stuff and all the secrets of the pros. Many topics will be covered, including the use of appropriate techniques, combining the perfect ingredients, and the importance of maintaining a high level of cleanliness.

It is a great way to exchange experiences with fellow sausage enthusiasts. And of course, the "best part" is enjoying the creations you have whole-heartily made! 

Commonly Asked Questions:

Do I need any prior sausage-making experience?

No, everyone will feel comfortable no matter what their previous efforts were. All students will learn valuable tips and techniques for better and tastier sausage.

Why is pre-registration required?

Pre-registration is required so we can make sure we fit all class members in comfortably that maximizes the instructor's availability for our private classes.

What do I get from the sausage class?

Each student receives personal instruction from our accredited instructor, as well as a booklet of information, recipes and samples to take home. You will receive one free bottle of spice, so you too can be a "Spice Hero"!

What products are made during the sausage class?

Generally, about 5 different kinds of sausage are made that day, using our very own This provides a great overview in making both fresh and smoked sausage. The actual sausage flavors may vary from class to class.

How many students can attend each class?

We want everyone to have a great personal experience, so only 8 people fit comfortably. We can accommodate groups up to 8 people that pre-register, based on availability.


Pre-registration and payment are required to confirm your spot in our classes. Registrations are accepted by phone, as we need to confirm some details prior to your attendance. Your name, full address, email address and phone number are required at the time of booking for each participant. If any allergies or sensitivities apply, please advise at the time of booking.

REFUNDS: If for some reason you are not able to attend, please call us at least 2 full days prior to the class.
A full refund will be issued in the form of the original payment. 

EXCHANGE: An exchange date may be arranged if there is space in an alternate class.  
Please call the appropriate branch to discuss your options at: CTR Calgary (403-444-2877) or CTR Edmonton (780-444-0829)

Class Dates are Subject to Change Without Notice

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