The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks)

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 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.

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
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

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