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Home > BBQ HQ: Classes/Events>Sausage Sensei Masterclass>Sausage Sensei Masterclass

Sausage Sensei Masterclass

Sausage Sensei Masterclass | Sausage Sensei Masterclass

Sausage Making Masterclass - featuring "Sausage Sensei" Bill Dumas

Saturday February 21st 2026, 9:00am - 3:00pm


$269.97 (inc GST)

Availability: Purchase Tickets from Eventbrite using link provided below

Sausage Making Masterclass – Saturday February 21st 2026, 9am

We are stoked to host the legendary Sausage Sensei back in NZ with a sausage masterclass here in Christchurch at BBQ HQ! 

Click HERE for your tickets https://www.eventbrite.co.nz/.../sausage-sensei...

 

Bill Dumas, The Sausage Sensei

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 (Top-tier, definitive coverage)

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., Stiles Switch, Brotherton’s Black Iron BBQ, and more.

**Today Show – NBC

Willie Geist featured my Thanksgiving Dinner Sausage on the Today Show, the same one I originally developed with my late brother, John Brotherton.
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


• Guests are free to arrive at 8:45am to mingle before starting at 9:00am
• Event length: 6 hours