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.
About the Author
Ryan Farr is a chef, entrepreneur, butcher, author, and educator. As a classically trained chef who once headed a Michelin Star restaurant, Ryan honed his artisan butchery techniques and developed his own meat-cutting style.
Ryan has been indulging his passion for artisanal, whole-beast butchery and whole animal utilization for years. In 2009, Ryan and his wife Cesalee founded 4505 Meats on their signature chicharrones and the foundation of teaching intensive butchery classes for home cooks to encourage a change in the way meat is consumed.
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