Sausage Master Class feat. Bill Dumas
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Regular price
$250
Sale price
$250
Regular price
Regular price
$250
Unit price
per
Sausage Master Class feat. Bill Dumas
Regular price
$250
Sale price
$250
Regular price
Regular price
$250
Unit price
per
Sausage Master Class feat. Bill Dumas
Regular price
$250
Sale price
$250
Regular price
Regular price
$250
Unit price
per
Sausage Masterclass
Run of show
5:00 PM — Doors Open & Cocktail Hour
Arrive, settle in, and kick things off with Gordon Castle Gin cocktails crafted by master mixologist and YETI community guide Davin Topel. Cocktails are designed to pair with the sausages being served throughout the evening. Cold beer courtesy of Oak Cliff Brewery.
5:00–6:00 PM — Welcome & Sausage Sensei Introduction
Bill Dumas takes the floor. He'll walk guests through his philosophy on sausage craft — structure, temperature control, bind, and why technique drives the final result. Think of this as your crash course before the fire gets lit.
6:00–7:00 PM — Sausage Courses (Served in Progression)
Three signature sausages, each served with appropriate garnish and accoutrement, plated as individual courses:
Gordon Castle Gin Collaboration Sausage
A one-of-a-kind creation built around the evening's spirit partner
Cheese Enchilada con Carne Sausage
Inspired by Oak Cliff favorite El Ranchito
Peach Cobbler Sausage
A crowd-favorite from Bill's creative repertoire
Bill will narrate each sausage as it's served — flavor profile, inspiration, and the technique behind it.
7:00–7:30 PM — Live Demo on Nomad Grill
Watch Bill demonstrate proper sausage cooking technique on the NOMAD Grill — managing coal bed, airflow, casing behavior, and rendering fat without loss. He'll break down what to watch for and why thermometers only tell part of the story.
7:30–8:45 PM — Hands-On: Make Your Own Sausage (Rooftop)
Guests move to the rooftop patio. Under Bill's direct guidance, everyone will grind, bind, case, and link their own Jalapeño Cheddar Sausage from start to finish — then cook it on a NOMAD Grill. Your sausage goes home with you.
8:45–9:00 PM — Wrap-Up & Send-Off
Closing remarks from Bill. Grab your sausage, grab a last drink, and head home with new skills and a full stomach.
Every guest leaves with:
- Their own handmade Jalapeño Cheddar sausage to take home
- Hands-on experience on a NOMAD Grill
- Direct time with one of the most recognized sausage makers in the country
What does the ticket price include?
The price of the ticket includes:
- Access to the Sausage Masterclass
- Dedicated NOMAD grilling station
- Expert-led grill instruction and Sausage education from Bill Dumas
- Sausage tasting (3 courses)
- Complimentary beer pairings from Oak Cliff Brewing
- Craft cocktails featuring Gordon Castle Gin
- Handmade Jalapeño Cheddar sausage to take home
- Live Q&A
Where is the Grill Class?
Our Sausage Masterclass will be held at the NOMAD Grills HQ in the Oak Cliff neighborhood of Dallas, TX
Address:
607 N. Clinton Ave.
Dallas, TX
When is the Class?
Saturday, June 13th
5:00 PM — 9:00 PM
Who is Bill Dumas?
Bill Dumas is a Texas pitmaster, butcher, and the man known across the BBQ world as the Sausage Sensei® — a name given to him over a meal at Burnt Bean Co. by photographer Christopher Cardoza, and one that's since become a federally registered trademark and a global brand of its own.
A native Texan, Bill has spent his career inside some of the most respected kitchens in American BBQ. He led the food truck program at Austin's iconic Smokey Denmark's Smoked Meats, helped earn Stiles Switch BBQ & Brew a spot on Texas Monthly's Top 50, and built the sausage program at Brotherton's Black Iron BBQ and Liberty BBQ alongside John Brotherton.
Bill's philosophy is part heritage, part food science, part wide-open creativity. He treats Central Texas market-style sausage with deep reverence — exact weights, exact temperatures, post oak smoke — while pushing the craft into territory no one else is exploring. His repertoire ranges from traditional Hot Gut and Brisket Boudin to Peach Cobbler, Korean Bulgogi, Reuben, Brunswick Stew, and even kangaroo and chicatana ant sausages from his international travels.
Since 2020, Bill has taught hands-on sausage classes across the U.S., Australia, New Zealand, and the U.K. — including the Fire Stage at Meatstock Sydney in front of 32,000 people. His mission, in his own words: "spreading love through sausage making, one link at a time."
Do I need to own/bring a NOMAD Grill?
No! We will provide a grill for all grill class participants.
Is this class beginner friendly?
Yes, absolutely.
Prior experience is NOT necessary to enjoy learning about grilling basics, sausage making, fire management, drinking cold beer and having a good time!
I don't use a NOMAD grill, is this for me?
This class will cover grilling basics, sausage making and specifically focus on cooking the perfect sausage over charcoal. These basics can translate to any grill you use at home.
This class is perfect for anyone who is eager to try cooking on a NOMAD Grill for the first time, or anyone who is looking to expand their knowledge of sausage and sausage making, or anyone who just wants to eat delicious craft sausage, drink delicious cocktails & beer, and learn a thing or two along the way!