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

Ready to level up your sausage making skills?

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