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Sausage Making

Sausage Making

The Definitive Guide with Recipes


By Ryan Farr with Jessica Battilana • Photographs by Ed Anderson


$35.00

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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

More Details

Size: 8 x 10 in;
Pages: 224 pp;
Format: Hardcover
Publication: May 2014
ISBN: 9781452101781
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.

Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

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