Sausage Making Workshop
with Ammon Potrie of ATP Farms
Roll up your sleeves and spend the afternoon learning the art (and science!) of sausage making.
Join Ammon Potrie — owner of ATP Farms and instructor at the National Meat Training Centre at Olds College — for a fun, hands-on workshop that brings together tradition, technique, and flavour.
Date: February 14th, 2026
Time: 1 - 4 PM
Cost: $135 per person
Located at Early Dawn Farm
Registration: Spaces are limited, and it is first come first served.
THIS WORKSHOP IS NON-REFUNDABLE
You’ll learn how to make high-quality sausages from scratch, step by step — from selecting and preparing the meat to seasoning, stuffing, and handling. Along the way, Ammon will share his expert tips, stories, and insights from over 20 years in the meat industry and regenerative farming.
This small-group workshop is designed to be interactive and practical, giving you plenty of time to ask questions, get your hands in the mix, and take home both skills and sausages to show for it.
Each participant will leave with:
• 2 lbs of handmade sausages
• A step-by-step guide and master recipe to continue at home
• Samples of gourmet sausages (and a drink to enjoy while you learn!)
Whether you’re a home cook, BBQ enthusiast, or curious learner, this workshop offers a memorable, skill-filled afternoon — and a delicious way to connect with your food.
About your Instructor: Ammon Potrie
Ammon Potrie is the owner of ATP Farms and an instructor at the National Meat Training Centre at Olds College, where he teaches slaughter, meat cutting, and value-added processing. With more than two decades of experience in both the meat industry and farming, Ammon brings deep practical knowledge and a passion for the craft.
His love for regenerative farming and traditional meat processing began early in life and continues today on his family farm, where he, his wife, and their five children focus on raising animals with care and intention — building healthy soils, healthy animals, and healthy families.