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

📝 𝐖𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐃𝐞𝐭𝐚𝐢𝐥𝐬
🍽️ Lunch Included
📅 May 29, 2026 (Friday)
⏰ 9am- 4pm
📍 Unit 411-412 Mercedes Square Plaza 2, Luis st. San Miguel Pasig
✅ Plenty of Parking Slots

How to Enroll: 
1. Send us a message on FB and IG and ask for payment details. 
2. Send your proof of payment and wait for confirmation.
3. Provide full name for certificate.

Call us at: 0286541916
Mobile: 09602379888 / 09270611549 
Viber: 09602379888 / 09270611549