Sausage Making: The Definitive Guide with Recipes by Ryan Farr and Jessica Battilana

Search this book for Recipes »
  • Bacon, cheddar, and beef links
    • Categories: How to...; Main course
    • Ingredients: lean beef; beef short ribs; bacon; thyme; horseradish; cheddar cheese; hog casings
    show
    • Categories: How to...; Main course
    • Ingredients: lean pork; pig hearts; pig livers; parsley; dried red pepper flakes; sage; thyme; pig head; hog casings
    show
    • Categories: How to...; Main course; Mexican
    • Ingredients: pork shoulder; pork skin; beef suet; dried pasilla chiles; dried ancho chiles; dried chipotle chiles; paprika; ground cumin; dried red pepper flakes; green onions; tomato paste; pickled jalapeño chiles; cilantro; white vinegar; hog casings; Insta cure #1
    show
    • Categories: How to...; Main course
    • Ingredients: goat shoulder; pork back fat; roasted red peppers; onions; green onions; garlic; thyme; parsley; piment d'Espelette; fresh oregano; sheep casings
    show
  • Maple-bacon breakfast sausage
    • Categories: How to...; Breakfast / brunch
    • Ingredients: pork shoulder; bacon; parsley; maple syrup; dried red pepper flakes; sage; thyme; fresh ginger; ground fenugreek; nutmeg
    show
    • Categories: How to...; Main course; North African
    • Ingredients: lamb neck; harissa paste; red onions; green onions; tomato paste; cilantro; pickled jalapeño chiles; fresh oregano; sheep casings
    show
  • Spicy Italian sausage
    • Categories: How to...; Main course; Italian
    • Ingredients: pork shoulder; fennel seeds; dried red pepper flakes
    show
    • Categories: How to...; Main course; French
    • Ingredients: pork shoulder; Sauternes wine; fines herbes; Taleggio cheese; caul fat
    show
  • Rabbit crepinette
    • Categories: How to...; Main course; French
    • Ingredients: rabbit; rabbit livers; rabbit hearts; pork shoulder; pork skin; green olives; green onions; red onions; fennel; spicy brown mustard; parsley; caul fat
    show
    • Categories: How to...; Main course; German
    • Ingredients: pork shoulder; veal shoulder; pale ale; caraway seeds; dry mustard; thyme; ground ginger; nutmeg; Insta cure #1; hog casings
    show
    • Categories: How to...; Main course; Jamaican
    • Ingredients: pork shoulder; beef round; parsley; cilantro; jalapeño chiles; basil; green onions; pineapple; dried ancho chiles; habanero chile powder; white vinegar; nutmeg; sheep casings
    show
    • Categories: How to...; Main course; Laotian
    • Ingredients: pork shoulder; lean pork; bacon; mint; basil; lemongrass; cilantro; galangal; shallots; Thai chiles; fish sauce; kaffir lime leaves; hog casings
    show
    • Categories: How to...; Main course; Portuguese
    • Ingredients: pork shoulder; bacon; pork skin; Port wine; Insta cure #1; granulated garlic; fresh oregano; powdered milk; paprika; ground cayenne pepper; hog casings
    show
    • Categories: How to...; Main course; Polish
    • Ingredients: pork shoulder; pork back fat; fresh oregano; milk powder; Insta cure #1; hog casings
    show
    • Categories: How to...; Main course; Summer
    • Ingredients: lean beef; pork shoulder; pork skin; bacon; dextrose; paprika; Insta cure #1; granulated garlic; dried red pepper flakes; onion powder; beef middle casings
    show
    • Categories: How to...; Main course
    • Ingredients: turkey breast; pork shoulder; pork back fat; apples; apple cider (alcohol-free); honey; Campari; peppercress; green onions; thyme; hog casings
    show
    • Categories: How to...; Main course
    • Ingredients: venison shoulder; guanciale; beef suet; gin; parsley; sage; juniper berries; sheep casings
    show
    • Categories: How to...; Main course; Winter; French
    • Ingredients: pork shoulder; pig blood; heavy cream; Insta cure #1; breadcrumbs; radicchio; nutmeg; ground anise seeds; ground cinnamon; ground cloves; milk powder; dried red pepper flakes; ground ginger; pears; hog casings
    show
    • Categories: How to...; Main course; Cajun & Creole
    • Ingredients: pork shoulder; pork livers; cooked white rice; parsley; green peppers; green onions; thyme; ground cayenne pepper; pork skin; hog casings
    show
    • Categories: How to...; Main course; Italian
    • Ingredients: pork shoulder; pork skin; duck thighs; red onions; white vinegar; fennel; green onions; spicy brown mustard; rosemary; beef middle casings
    show
    • Categories: How to...; Main course; Korean
    • Ingredients: guinea hen; pork shoulder; kimchee; red onions; chicharron; green onions; hog casings
    show
    • Categories: How to...; Main course
    • Ingredients: frog legs; chicken thighs; leaf lard; parsley; garlic; garlic powder; ground coriander; sheep casings
    show
    • Categories: How to...; Main course; American
    • Ingredients: pig livers; pig head; maple syrup; cornmeal; sage; ground coriander; thyme
    show
    • Categories: How to...; Main course; Scottish
    • Ingredients: rolled oats; beef suet; pork fat; leeks; ground coriander; hog casings
    show
  • All-beef hot dogs
    • Categories: How to...; Main course
    • Ingredients: lean beef; beef fat; paprika; granulated garlic; onion powder; Insta cure #1; sheep casings
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Bacon, cheddar, and beef links

    • babyfork on February 04, 2015

      This was my first attempt at making sausage and I was really pleased with the result. As Ryan Farr points out, with the beef, bacon and cheddar, these are like having a cheeseburger in sausage form. He suggests serving on a hot dog bun with hamburger fixins. I served this for the Super Bowl and set out chopped lettuce, tomato, red onions, shredded cheddar, relish, ketchup, mustard, etc. I even made a knock-off version of In-N -Out's secret sauce. Big hit! They were delicious. I cooked these up "fresh" in a cast iron pan being careful to cook them slowly enough so the fat wouldn't all run out. Next time I make them I want to smoke them (the recipe said you could either cook them right away or smoke them to grill later).

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1452101787
  • ISBN 13 9781452101781
  • Linked ISBNs
  • Published May 01 2014
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

A complete sausage-making manual from meat mastermind Ryan Farr, with more than 100 how-to pictures. Detailed descriptions of the process provide accessible and authoritative information for all levels of cooks. DIY cooks, weekend warriors and meat lovers will learn the secrets behind Farr's acclaimed 4505 hot dogs, as well as all sorts of other handmade sausages (cased and uncased). Includes the basics of sausage making for all styles, detailed process how-to's, plus 10 master recipes and 45 recipes for your own handmade sausage and fixings.

Other cookbooks by this author