Sausage Making : The Definitive Guide with Recipes.

ISBN:

9781452101798

Title:

Author:

Farr, Ryan.

Personal Author:

Farr, Ryan.

Physical Description:

1 online resource (210 pages)

Contents:

Cover -- Title -- Copyright -- Dediction -- CONTENTS -- ACKNOWLEDGMENTS -- INTRODUCTION -- A SAUSAGE PRIMER -- CHAPTER 1 MEAT, SALT, FAT, AND TECHNIQUE -- SELECTING MEAT AND FAT FOR SAUSAGE -- Beef -- Pork -- Lamb -- Goat -- Chicken -- Rabbit -- Fish and Shellfish -- Frog -- Egg -- Heavy Cream -- Liver and Offal -- Natural Fillers -- STEP-BY-STEP MASTER TECHNIQUE -- Grinding -- Mixing -- Stuffing -- Twisting -- COOKING AND KEEPING -- Grilling -- Poaching -- Smoking -- Panfrying -- Freezing -- CHAPTER 2 COARSE SAUSAGE -- MASTER RATIOS FROM RECIPES -- BACON, CHEDDAR, AND BEEF LINKS -- BUTCHER'S SAUSAGE -- CHORIZO -- GOAT SAUSAGE WITH PEPPERS -- MAPLE-BACON BREAKFAST SAUSAGE -- MERGUEZ -- SPICY ITALIAN SAUSAGE -- STINKY TALEGGIO CREPINETTE -- RABBIT CREPINETTE -- CHAPTER 3 FIRM SAUSAGE -- MASTER RATIOS FROM RECIPES -- BEER BRATWURST -- JERK DOGGY -- LAO SAUSAGE -- LINGUIÇA -- SMOKED POLISH SAUSAGE -- SUMMER SAUSAGE -- TURKEY, APPLE, AND CAMPARI SAUSAGE -- VENISON AND JUNIPER SAUSAGE -- CHAPTER 4 SOFT SAUSAGE -- MASTER RATIOS FROM RECIPES -- BOUDIN NOIR WITH WINTER FRUIT -- CAJUN BOUDIN -- DUCK COTECHINO -- GUINEA HEN AND KIMCHEE LINKS -- THE KERMIT -- SCRAPPLE -- SCOTTISH WHITE PUDDING -- CHAPTER 5 SMOOTH SAUSAGE -- MASTER RATIOS FROM RECIPES -- ALL-BEEF HOT DOGS -- BIERWURST -- BLOOD BOLOGNA -- CHICKEN-BEER SAUSAGE -- FOIE GRAS BOUDIN BLANC -- LAMB WIENERS -- LIVERWURST -- SMOKED TROUT AND PORK SAUSAGE -- CHAPTER 6 COMBINATION SAUSAGE -- CHICKEN AND EGG GALANTINE -- DUCK CONFIT AND CHERRY TERRINE -- TRUFFLED BOUDIN EN CROUTE -- PIE PASTRY -- PIG'S HEAD TERRINE -- WHOLE SUCKLING PIG BALLOTINE -- VEAL, SWEETBREADS, AND MORELS EN CROUTE -- CHAPTER 7 CONDIMENTS, BISCUITS, AND BUNS -- ANCHOVY AND MUSTARD AIOLI -- BEER MUSTARD -- CATSUP -- CHIMICHURRI -- CARAMELIZED ONIONS -- GARLIC CONFIT -- HARISSA -- HORSERADISH AND BLACK PEPPER CREMA.

LEMON VINAIGRETTE -- PICKLED JALAPEÑOS -- SAUERKRAUT -- SPICY SLAW -- BISCUITS -- HOT DOG BUNS -- RESOURCES -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- V -- W.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Sausages.

Added Author:

Battilana, Jessica.

Anderson, Ed.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

San Francisco :

Chronicle Books LLC,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.36	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

From the author of Whole Beast Butchery , "practical and delicious ways to use the most under-appreciated parts of the animal" (David Chang, chef/owner of Momofuku).

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 fifty 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.

"It's great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care--here's a book to set that right." --Tim Wilson, owner of The Ginger Pig, London, UK

"You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject." --John Currence, chef/owner, City Grocery Restaurant Group

"Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who'd like to advance their technique and expand their repertoire." -- Library Journal

Reviews (1)

Library Journal Review

Farr (Whole Beast Butchery), chef and owner of 4505 Meats in San Francisco, and -Battilana (senior editor, TastingTable.com) use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations, such as chicken and egg galantine, a whole deboned chicken stuffed with sausage, fava beans, and a hard-cooked egg. To prepare recipes like chorizo, Cajun boudin, and blood bologna, readers will need a meat grinder, food processor, and sausage stuffer. An instant-read thermometer, scale, vacuum sealer, and terrine mold are also helpful. Unlike Susan Mahnke Peery's Home Sausage Making, this guide does not contain additional recipes for cooking with sausage. VERDICT Recommended for seasoned home cooks who'd like to advance their technique and expand their repertoire. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.