What to Buy for a Sausage-Making Workshop

A sausage-making workshop needs more than meat and casings. You will need enough chilled ingredients, preparation tools, stuffing equipment, cooking gear and serving items for every workstation. Plan quantities from the final participant list, then add a small buffer for spills, split casings and repeat attempts. Buy or collect the meat as close to the workshop as possible, keep it refrigerated, and arrange the casings early because soaking and preparation take time.

Organize this event for free with Lizzt

What to bring

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

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Buffet table
Waste binsqty 4

Kitchen

Cutting boardsqty 12
Chef’s knives and paring knivesqty 12
Mixing bowlsqty 8
Measuring cupsqty 6
Measuring spoonsqty 6
Kitchen scalesqty 6
Spatulasqty 8
Pliersqty 8
Kitchen apronsqty 24
Disposable glovesqty 4
Kitchen twineqty 4
Boning tweezersqty 4
Cut-resistant glovesqty 6

Equipment

Meat grinderqty 4
Sausage stuffersqty 4
Hot platesqty 4
Large cooking potsqty 4
Core thermometersqty 6
Coolersqty 4
Extension cordsqty 4
Coffee maker
Kettlesqty 2

Tableware

Platesqty 30
Soup bowlsqty 24
Cutlery setsqty 30
Drinking glassesqty 30
Serving plattersqty 8
Serving tongsqty 8
Coffee cupsqty 24

Cleaning

Dishpanqty 2
Spongesqty 12
Microfiber clothsqty 12
Hand soap dispensersqty 3
Disinfectant sprayqty 3

Catering

Groceries
- Pork shoulder - 12 kg
- Pork belly - 6 kg
- Natural casings - 25 meters
- Salt - 1 kg
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Garlic powder - 100 grams
- Onion powder - 100 grams
- Nutmeg - 50 gram
- Coriander seeds - 100 grams
- Cumin seeds - 100 gram
- Dried thyme - 50 grams
- Dried sage - 50 gram
- Mustard - 2 jars
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Pickles - 2 jars
- Onions - 3 kg
- Garlic - 6 bulbs
- Butter - 1 kg
- Olive oil - 2 liters
- Potatoes - 8 kg
- White cabbage - 3 pieces
- Carrots - 3 kg
- Red cabbage - 2 kg
- Apples - 2 kg
- Sandwich rolls - 30 pieces
- Baguettes - 6 pieces
- Herb butter - 4 tubs
- Mixed salad - 2 kg
- Cherry tomatoes - 2 kg
- Cucumbers - 4 pieces
- Feta - 1 kg
- Yogurt - 2 liters
- Lemons - 12 pieces
- Fresh parsley - 6 bunches
- Fresh chives - 4 bunches
- Cola - 6 bottles
- Cola Zero - 4 bottles
- Ice tea - 4 bottles
- Sparkling mineral water - 6 bottles
- Still mineral water - 6 bottles
- Non-alcoholic beer - 24 bottles
- Beer - 48 bottles
- Red wine - 6 bottles
- White wine - 4 bottles
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Sugar - 1 kg
- Ice cubes - 10 kg
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Paper towels - 6 rolls
- Trash bags - 2 rolls
- Dish soap - 3 bottles
- Dishwasher tablets - 1 pack
- Toilet paper - 24 rolls

Tips

Plan one complete cutting board, knife, mixing bowl, measuring set and kitchen scale for each workstation, rather than making participants share the same tools. This keeps the preparation stage moving and reduces cross-contamination.
Order the meat and casings only after registrations and dietary requirements are final. Add about 10% extra meat and casings if participants are beginners, as failed fillings and split casings are common.
Keep the meat below 4°C from collection until grinding and stuffing. Use coolers with ice packs for transport, and do not leave raw meat at room temperature while stations are being set up.
Soak the casings before participants arrive, following the supplier’s instructions. Allow at least 30 minutes unless the packaging specifies a different time, then keep the prepared casings covered and cool.
Count serving and cleaning supplies per participant, then add 10% spare plates, bowls, cutlery and drinking glasses. Buy or prepare sauces, dips and side dishes before the workshop so cooking equipment remains available for the sausages.

Frequently asked questions

How much meat do I need per person for a sausage-making workshop?: Allow about 250–300 g of meat per participant for a hands-on workshop, depending on whether the sausages are also served as the main meal. Add roughly 10% extra for trimming, spills and practice batches.
How many sausage stuffers do I need for a workshop?: Provide one sausage stuffer for each active workstation. For groups larger than 8–10 people, two or more stations usually work better than having everyone wait for one machine.
When should I buy the meat for a sausage-making workshop?: Collect the meat refrigerated on the day of the workshop, ideally within 2–4 hours before preparation starts. Keep it below 4°C during transport and storage until it is ready to grind.
How many plates and glasses should I buy for the workshop?: Count one plate and one drinking glass per participant, then add 10% spare items. If you serve soup, sides or tasting portions separately, include one bowl or serving vessel per person as well.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.