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 foolproof ingredient ratios for making big batches
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
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.
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