I work at NAIT and could inquire, but I don't think an evening course for sausage making is running now.
Butchers and Packers course looks all booked up.
Honestly, I would wing it and just get started like we did many years ago. Tons of recipes online and lots of supplies at Cabelas, Peavey Mart, Halfords, Butchers and Packers, Princess Auto. Those High Mountain kits are alright.
I would say we have found it not difficult at all. The grinding and mixing is easy with a few cheap tools. The stuffing of casings easy too, but sometimes a two person job. The trick is the smoking itself really. We use a Bradley smoker and it is a bit small for bigger batches. Homemade smokers can be better. It is easy to over-smoke at first I found. Lighter smokes like apple and alder are better at first until you get it figured out. Temperature control key too.
Use enough pork with enough fat to mix in, dry sausage is a common mistake.
