Sausage Making: The Definitive Guide with Recipes

Sausage Making: The Definitive Guide with Recipes

Ryan Farr

Language: English

Pages: 224

ISBN: 1452101787

Format: PDF / Kindle (mobi) / ePub


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.

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smoker, which would lower the temperature and release the smoke. You should not set the temperature of your smoker or oven above 170°F/77°C. At any higher temperature the fat in the sausage will melt and drip out, both lowering your yield and resulting in a dry final product. Once the sausages have reached the desired internal temperature, they are then fully cooked and can be eaten immediately or cooled and stored and later steamed or gently grilled until heated through. PANFRYING One of

page 38) or panfried over medium heat (see page 45) until they reach an internal temperature of 145°F/63°C. The sausages may also be frozen (see page 46). CHAPTER 4 SOFT SAUSAGE Like the smooth sausages described in chapter 1, soft-textured sausages contain a higher percentage of liquid and fat as compared to the coarse or firm-textured sausages described in chapters 2 and 3. But unlike smooth sausages, which require the additional technical step of whipping the sausage farce in a

page 38) or panfried over medium heat (see page 45) until they reach an internal temperature of 145°F/63°C. The sausages may also be frozen (see page 46). CHAPTER 4 SOFT SAUSAGE Like the smooth sausages described in chapter 1, soft-textured sausages contain a higher percentage of liquid and fat as compared to the coarse or firm-textured sausages described in chapters 2 and 3. But unlike smooth sausages, which require the additional technical step of whipping the sausage farce in a

ice (see page 24). 4. Add the onion mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl (see page 25). 5. 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. 6. Press a sheet of parchment paper or plastic wrap directly on the surface of the

159 % OF TOTAL (100%): 11.66 Hog casings, rinsed This is a classic sausage with a political agenda. In the summer of 2012, the State of California banned the production and sale of foie gras, the fattened livers of duck and geese, on grounds of animal cruelty (the animals are force fed to fatten their livers, a time-honored French technique called gavage). Before the ban took effect we wanted to showcase foie gras one last time with this sausage, a rich boudin blanc studded with cubes

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