What to Buy for a Sausage-Making Workshop

This shopping list covers the ingredients, kitchen tools, serving items and equipment needed for a hands-on sausage-making workshop. Plan the meat and dairy quantities from your confirmed participant list, then add enough bowls, boards and utensils for each workstation. Keep meat and dairy refrigerated from collection until processing, and reserve cold storage before shopping. Check power requirements for the grinder, stuffer, hot plates and kettles before bringing everything to the venue.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Dining tablesqty 4
Chairsqty 24
Buffet tableqty 2
Waste binsqty 4

Tableware

Dinner platesqty 30
Bowlsqty 30
Knivesqty 30
Forksqty 30
Spoonsqty 30
Drinking glassesqty 30
Small bowlsqty 12
Serving utensilsqty 8

Kitchen

Cutting boardsqty 12
Chef's knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen scalesqty 6
Spatulasqty 12
Pliersqty 8
Baking dishesqty 6
Serving plattersqty 8
Aluminum foilqty 2
Food storage containersqty 12
Labelsqty 2
Waterproof markersqty 6

Equipment

Meat grinderqty 3
Sausage stufferqty 3
Hot platesqty 3
Large cooking potsqty 3
Meat thermometersqty 6
Coolersqty 4
Extension cordsqty 4
Power stripsqty 4
Kettlesqty 2

Cleaning

Apronsqty 24
Disposable glovesqty 4
Hair netsqty 30
Handwash sinksqty 2
Mop set
Cleaning spongesqty 8
Microfiber clothsqty 12
Dish brushesqty 4

Decorations

Tableclothqty 8
Workstation signsqty 6

Catering

Groceries
- Pork shoulder - 12 kilograms
- Pork belly - 5 kilogram
- Beef brisket - 3 kilogram
- Natural casing - 30 meters
- Bacon cubes - 2 kilograms
- Onions - 3 kilograms
- Garlic - 6 bulbs
- Fresh parsley - 6 bunches
- Fresh sage - 4 bunches
- Fresh thyme - 4 bunches
- Apples - 2 kilograms
- Leeks - 2 kilograms
- Breadcrumbs - 1 kilogram
- Eggs - 24 pieces
- Whole milk - 3 liters
- Butter - 1 kilogram
- Olive oil - 2 liters
- Sunflower oil - 2 liters
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Smoked paprika powder - 250 grams
- Nutmeg - 100 grams
- Coriander seeds - 150 grams
- Fennel seed - 150 grams
- Cumin seeds - 150 gram
- Chili flakes - 100 grams
- Mustard seeds - 100 grams
- Dried oregano - 100 grams
- Brown sugar - 500 grams
- Apple cider vinegar - 2 bottles
- Red wine - 3 bottles
- Beer - 24 bottles
- Alcohol-free beer - 12 bottles
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Sparkling mineral water - 6 bottles
- Still mineral water - 8 bottles
- Apple juice - 4 liter
- Orange juice - 4 liters
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar - 1 kilogram
- Milk - 4 liters
- Lemons - 2 kilograms
- Mustard - 3 jars
- Mayonnaise - 3 jars
- Ketchup - 3 bottles
- Barbecue sauce - 3 bottles
- Sweet and sour pickles - 4 jars
- Sauerkraut - 5 kilograms
- Potatoes - 8 kilograms
- Mixed salad - 4 kilograms
- Tomatoes - 3 kilograms
- Cucumbers - 3 kilograms
- Baguettes - 12 pieces
- Sandwich bags - 2 boxes
- Napkins - 200 pieces
- Paper towels - 6 rolls
- Paper towels - 8 rolls
- Liquid hand soap - 4 bottles
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant spray - 4 bottles
- Trash bags - 3 rolls
- Toilet paper - 24 rolls

Tips

Buy or collect the meat as close to the workshop as possible, then keep it refrigerated throughout transport and storage. Do not leave meat or dairy at room temperature while tables or workstations are being set up.
Set up one complete workstation per sausage-making group: a cutting board, chef’s knife, mixing bowl, measuring tools, kitchen scale, spatula and access to the grinder and stuffer. Count these by group rather than assuming one shared set is enough.
Prepare herbs and spices in weighed portions before participants arrive. This reduces queueing at the scales and makes it easier to follow the printed recipes and worksheets.
Check the power load before packing equipment. Count every grinder, stuffer, hot plate, kettle, extension cord and power strip, and test the connections at the venue before the workshop starts.
Bring enough cooling capacity for the meat, dairy and finished sausages, not just the drinks. Reserve coolers or cold storage in advance and leave space for safe separation between raw ingredients and ready-to-eat food.

Frequently asked questions

How much meat do I need for a sausage-making workshop?: Use the recipe yield and the confirmed participant list to calculate the total amount. As a planning figure, allow about 250–300 g of sausage mixture per participant for a practical workshop, then add the recipe’s stated allowance for trimming or waste.
What equipment is needed for a sausage-making workshop?: Each workshop needs a meat grinder, sausage stuffer, kitchen scales, mixing bowls, cutting boards, chef’s knives and meat thermometers. Add one workstation set per group, plus hot plates, large cooking pots, coolers and tested power connections if sausages will be cooked on site.
How long before the workshop should I buy the meat?: Arrange the meat order at least 2–3 days ahead, but collect it as late as practical—ideally on the day before or the morning of the workshop. Keep it refrigerated immediately after collection and reserve cold storage before the event.
How many plates, bowls and glasses do I need?: Plan at least one dinner plate, bowl, knife, fork, spoon and drinking glass per participant, plus 10–15% extra for breakage or late additions. Provide small bowls and serving utensils separately for sauces, dips, herbs and shared samples.

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