Sausage Sensei: Sausage Making Masterclass

Join us for an amazing Collaboration and Masterclass featuring Bill Dumas, better known as Sausage Sensei, right here at Tate Farms, using some of our very own products to teach his world-renowned sausage-making masterclass.

Bill Dumas is a Central Texas pitmaster, butcher, instructor, and flavor engineer known around the world as The Sausage Sensei. His work blends Texas market-style sausage heritage with a wildly creative edge, from Bulgogi to Peach Cobbler to Chicatana Ant sausage.

He teaches hands-on, intensive classes across the U.S., Australia, New Zealand, the U.K., and beyond, working with backyard beginners, pro pitmasters, and multiple Texas Monthly Top 50 restaurants.

His story is one of craft, culture, and continuity, lifting up new generations, and keeping Texas sausage traditions alive while pushing them forward.

The Saturday class (1/31/26) can be enjoyed as a one-day experience or paired with the dinner and live music event on Sunday (2/1/26) for the full Sausage Sensei × Tate Farms Collaboration Experience.

Saturday’s class includes hands-on demonstrations and techniques from Sausage Sensei, lunch, a cash bar, and plenty of time for questions, conversation, and learning through experience.

Sunday’s dinner is the perfect opportunity for class participants to invite friends and family to taste what was created. Guests will enjoy a four-course meal featuring sausages made during the class, a thoughtfully prepared dinner by Sausage Sensei and Tate Farms, dessert, cocktails, live music, and special giveaways.

Pricing options are as follows:

Sausage Masterclass • Saturday 1/31/26 • 9am-3pm • Tate Farms • $199/ per person

Sausage Sensei x Tate Farms Collaboration Dinner + Live Music • $199/ per person

BUNDLE & EARLY BIRD PRICING:

Early Bird Bundle (Class + Dinner): LIMITED QUANTITY • ENDS 12/31/25 • $324 per person 

Standard Bundle (Class + Dinner): Price after 12/31/25 • LIMITED QUANTITY • $349 per person

From Bill,

For more than a decade, my work has been shaped by a deep respect for Central Texas sausage heritage and a restless drive to push the craft further. The food world has taken notice, and I’m humbled to have my story told by some of the most trusted voices in barbecue, culture, and media.

FEATURED IN

**Texas Monthly
Texas Monthly has covered my work multiple times, from the sausage programs I’ve helped build across the state to the pitmasters I’ve mentored who landed on the Texas Monthly Top 50 BBQ Joints list.

Their team captured the heart of what I do:

“Bill Dumas has earned his reputation as the Sausage Sensei.”  -Texas Monthly
“Dumas travels the globe teaching sausage-making courses while finding ways to stuff anything from chicatana ants to coffee and cocoa into a casing.” - Texas Monthly

My classes and collaborations have directly influenced several TMBBQ Top 50 joints across multiple lists, including Burnt Bean Co., 1701 BBQ, GW’s BBQ, Brotherton’s Black Iron BBQ, and more.

**Today Show – NBC

Willie Geist featured my Thanksgiving Dinner Sausage on the Today Show.
A national spotlight on a uniquely Texas creation: heritage, technique, comfort, and creativity all wrapped in a casing.

**Texas Standard (NPR)

Texas Standard dove into the deeper story, the craft, the culture, and the “why” behind what I do.

“Daniel Vaughn, barbecue editor of Texas Monthly, has been writing about Dumas…” -Texas Standard

This interview traced the past, the mentors, the loss, and the steady push forward that keeps the work alive.