SAUSAGE MAKING

Sausage making is a food processing sub-sector that focuses on adding value to meat. It is gaining importance in Rwanda in terms of income generation for meat processors. The competence of making sausage is for learners who have successfully completed the certificate III. The learner will be equipped with skills in making dried, smoked and cooked sausages. At the end of the module, the learner will be able to prepare work area and equipment, and process meat into dried, smoked and cooked sausage. The learners will be able to work in sausage processing units, supermarkets that have meat processing section and other meat processing plants with high level of efficiency and effectiveness under minimum supervision.