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Homesteading: How To Make Sausage From Scratch


How do you create delicious sausage from your hunting or from a harvest of a farm animal? Which cuts do you use and what is the best way to preserve and use as much of the animal without letting things go to waste?

Learn from 6th generation veteran backwoodsman Benny Finch, as he shares recipes and techniques that his family have used to make sausage that everyone looks forward to.

This is a hands-on class that will use home-harvested meats from our school. All animals used will be harvested (in advance) by our staff using humane and mindful techniques and none of the animals we use are from factory farms. We will use a 50/50 mix of our own turkeys and local heritage pork.

Students will learn what goes into sausage, the equipment used (both mechanized and off-grid), what spices and ratios needed, a discussion about nitrites and preservatives, the process involved in making sausage correctly, and how to properly preserve the sausage made in the class.

All students will have a chance to make sausage, and for those interested, you may purchase sausage at the end of the class made that day. (details below)



Date: January 29th, 9 am – 3 pm.
*There will be a working lunch. Bring a sack lunch if you wish. The class will go until the sausage is completed.

Class Size: Limited to 12

Location: The Human Path Outdoor Campus, San Antonio

Tuition: $60
*An email will go out to registered students with class details the Wednesday before the class

Gear List: The class will be outdoors under the protected pole barn. Make sure to dress for the weather. We recommend close-toed shoes and clothing you don’t mind getting dirty, as well as a box of your own latex or nitrile gloves. If you plan to purchase sausage, please also bring a box of gallon sized freezer ziploc bags to put your sausage into and a cooler with ice. We will not provide that.

Also recommended: bring water and snacks.

Sausage for Purchase: We will sell the sausage made at the end of the class to pay for the cost in raising the animals. We will provide casings, spices and the locally grown-harvested meat. Sausage will be $3/#. If you want to purchase sausage, you must email us to let us know before the class.

Class Credit: For those completing the Provider program, this one day class counts as one Animal Husbandry workshop.

Classes in this program: Quick listing for Winter 2016 Provider Classes.

To sign up using a credit card, visit our Square store.

To sign up using Paypal, visit the Meetup page.

To register with a check, cash or money, order, please send us an email at:






To pay with Venmo, E-invoice, check or money order, please contact us here:


Dates: This is a 4 week online course beginning on January 30th, 2023.

All course materials can be downloaded for personal future reference and use.

*Shipping of the poster is included for free with course tuition within the US. A digital copy will be provided to students outside of the US.

The online classroom access will close 4 weeks after the last week of class. Access will close on March 31st, 2023.

Registration closes on February 13th, 2023.

Course Hours: 16 contact hours for Physiology and Plant Science as well as Austere Medicine.


If you are located outside of the US, you will receive a digital copy of the poster that is being mailed out to students that you can have printed!

Early Bird Tuition: $70, available until 1/1/23 (Online processing fees apply.)

Early Bird Venmo/Check/Money Order/E-invoice Discount: $70 until 1/1/23 (No processing fees)


Regular Tuition: $90 (Processing fees apply)

Venmo/Check/E-invoice/Money Order Discount: $90 (No processing fees)

This is a 4-week online course that can be taken anywhere that you have an internet connection. You do not need to be in our area to participate.