The Definitive Guide with Recipes
By Ryan Farr with Jessica Battilana • Photographs by Ed Anderson
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With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
Inside Sausage Making
A comprehensive primer on the basic techniques:
grinding, mixing, stuffing, and cooking
Explorations of the four distinct sausage textures:
coarse, firm, soft, and smooth
Unique spice combinations and unexpected fillings—think ginger, cheese, rolled oats, and pale ale
50 signature recipes, with fool proof ingredient ratios for making big batches
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