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 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 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.
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Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of Meats. He lives in San Francisco.
Jessica Battilana is the senior editor for the TastingTable. She lives in San Francisco. Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California. For too long sausages have been made cheaply and without care - here's a book to set that right. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal.
Sausage Making: The Definitive Guide with Recipes by Ryan Farr
The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process. 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 down the recipes.
This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced.
ISBN 13: 9781452101781
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Language: English. Brand new Book. 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. Seller Inventory HUK More information about this seller Contact this seller.
Book Description Chronicle Books. Seller Inventory Book Description Condition: New. Seller Inventory n. Book Description Hardcover. Notify me of new posts via email. Diced bacon. In a small bowl, add the port, Cure No. Nest a large mixing bowl in a bowl filled with ice. Grind the pork, bacon, and skin through the small die of the grinder into the bowl set in ice.
Sausage Making: The Definitive Guide with Recipes
Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl. Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned.
Taste the sausage for seasoning and adjust as necessary. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce. Stuff the sausage into the hog casings and twist into links. Smoke the links at degrees F, until the internal temperature of the sausage reaches degrees F, 45 to 60 minutes.
Remove the sausages from the smoker, let cool slightly, then transfer to the refrigerator and let stand, uncovered, overnight. Rate this:. Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:.
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