Sausage Making The Definitive Guide with Recipes [Hardcover]

By the author of Whole Beast Butchery

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 Makingis 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.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 inMartha Stewart Living, theNew York Times, andSaveur, 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. It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care - here's a book to set that right. -- Tim Wilson, owner of The Ginger Pig, London, UK What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or dlÓ#