Sausage Making

From the author of Whole Beast Butchery, &quote;practical and delicious ways to use the most under-appreciated parts of the animal&quote; (David Chang, chef/owner of Momofuku). 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 fifty 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. &quote;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.&quote; Tim Wilson, owner of The Ginger Pig, London, UK &quote;You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.&quote; John Currence, chef/owner, City Grocery Restaurant Group &quote;Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who'd like to advance their technique and expand their repertoire.&quote; Library Journal