Sausage Sensei Masterclass! Bill Dumas hosted by Porch & Pit Barbecue

Join Pitmaster Bill Dumas Aka the Sausage Sensei for his 5hrs masterclass exclusively on the aristain craft of sausage making. This is a hands on class with one on one guidance ensuring personalized instruction and full student engagement.

Who is this class for ?

Backyard enthusiasts, culinary students, competition cooks, and working pit-masters, anyone looking to elevate their BBQ game with authentic Texas-style sausage craft.

Class Objective

•What sausage is, its history, and its role in Texas BBQ

•Myosin, protein extraction & why it matters

•Full explanation of the 3-day production schedule

•Meat & fat selection and ratios

•Understanding salts and nitrites

•Dry-brining / cure-setting process

•Equipment overview & purchase recommendations

•Smokers, fires, and proper sausage smoking technique

•Casing types and usage

•Achieving snap, color retention, and texture

•Step-by-step Grind/Bind/Case/Link with hands-on guidance

•Bill’s signature recipes for crowd-winning sausages

Learn the foundational skills of Texas sausage making in a streamlined, accessible format. Students will receive instruction on:

•Selecting ideal cuts of meat
•Blending spices and seasonings
•Using modern and traditional equipment

•Hands-on production of their own sausages

You’ll leave with new skills, your own handmade sausages, and the confidence to recreate them at home or in a professional setting.

Included with the class

•Championship-level BBQ lunch and multiple amuse-bouche tastings

•Sausages and leftovers to take home to family

•Bound copy of the class manual

•Frameable Certificate of Completion

About your instructor - Bill Dumas The Sausage Sensi

•13+ years as a professional pitmaster & sausage maker

•Background in both commercial production and restaurant environments

•Creator of signature sausages such as Supreme Pizza, Al Pastor, Peach Cobbler, and beyond

•Known for transforming any dish into a sausage through a unique, methodical process

•Students—including restaurant owners, have gone on to earn Texas Monthly Top 50 BBQ Joint accolades

•International teaching footprint: U.S., Australia, New Zealand, and beyond

Know what’s Happening Next — before everyone else does.

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Host or Publisher Justin Ersland