Chronicle Books Sausage Making

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