Introduction to Sausage Making
with Ammon Potrie
J
BE A SAUSAGE MAKER
Hands-On Sausage Making Workshop
Join us for a hands-on “Be a Sausage Maker” workshop led by sausage aficionado Ammon Potrie.
This isn’t just a class — it’s a practical deep dive into the tradition, technique, and science of making high-quality sausages, delivered in an engaging afternoon of learning and doing.
📅 Date: Friday, February 14, 2026
⏰ Time: 1:00 – 4:00 PM
💲 Cost: $135 per person
📍 Location: Early Dawn Farm
Instructor - Ammon Potrie
Owner, ATP Farms
Instructor, National Meat Training Centre at Olds College
Ammon has over 20 years of experience in the meat industry and farming and currently instructs in slaughter, value-added processing, and meat cutting at the National Meat Training Centre. His passion for regenerative farming and meat processing began in his youth and continues today on his family farm, where he, his wife, and five children focus on healthy soils, healthy animals, and healthy families.
What to Expect
Expert Guidance
Learn directly from an experienced meat processor and instructor with deep, practical knowledge.
Interactive, Hands-On Learning
Participate in every step of the sausage-making process — from meat selection to seasoning, stuffing, and handling.
Small Group Setting
Limited to 15 participants, allowing for personalized instruction and plenty of questions.
Takeaways
• 2 lbs of handmade sausages to take home
• A step-by-step guide and master recipe for continued practice at home
• Samples of gourmet sausages and a beverage during the workshop
Registration
Spaces are limited and filled on a first-come, first-served basis.
To secure your spot, complete registration by sending payment via e-transfer to dawn@earlydawn.farm.
Please note: This workshop is non-refundable.
For $135, this immersive workshop offers a unique blend of practical skills, traditional knowledge, and culinary enjoyment. It’s a great experience for home cooks, BBQ enthusiasts, homesteaders, and curious forever-learners — or a thoughtful gift for someone who loves good food and hands-on learning.
Reserve your spot and step into the world of artisanal sausage making — where learning meets taste.
Learn more about your Instructor: Ammon Potrie
Ammon Potrie, Owner of ATP Farms and Ammon is an instructor at the National Meat Training Centre at Olds College, instructing in slaughter, value added, and meat cutting. He has over 2 decades of experience in the meat industry and farming. Ammon’s passion for regenerative farming and meat processing started as a youth. Him, his wife and five children are currently focusing on their farm, raising animals, focusing on healthy soils, healthy animals, and healthy families.