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.
Customer ReviewsSee All
Taught me about more than just sausage.
This book is a gem. I say that as a professional baker and self proclaimed foodie. This book gives straightforward, practical advice for what makes sausage good and bad. The techniques and “master” ratios are simple and incredibly effective.
BUT.... that is not what makes this book so incredible to me. As a professional who has spent thousands of hours in all types of kitchens I have come to appreciate any recipe that can be easily recreated, and shows a subtlety and understanding of the flavors being presented. I cannot stress enough that this is something I have never been able to do. To create a recipe that has balanced, yet distinct and recognizable flavors is very difficult. I have tried a dozen recipes from this book and they are all incredibly well designed. The recipes blend spices and herbs to create unique flavors better than any other cookbook I own. And that includes titles from those A-list celebrity chefs as well as more respected underground chefs with soul and purpose. Don’t get me wrong, those books have great recipes as well. But the recipes presented in this book are SIMPLE and INCREDIBLE. The ingredients are easy to find and the techniques are easy to learn. The textures and flavors of the sausages I’ve made have been far better than anything I’ve ever bought. This book has become a go-to for my kitchen. Thank you Ryan Farr.