About this item

By the author of Whole Beast ButcheryWith the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages theyre finding in butcher cases everywhere. At San Franciscos 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 Farrs 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

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. Today 4505 Meats has grown to encompass a full-service Butcher Shop in San Francisco's Mission District, a strong Farmers' Market presence, a line of artisanal sausages sold all over the region, a revolutionary hot dog, and education that leads to a distinct change in how the public buys, eats, and thinks about, meat. Ryan can still be found working at the Butcher Shop, leading educational movements, and creating some of the best smoked meats in the world.

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