Sausage Making
Authors: Ryan Farr
1.
Blood Bologna
2.
Butcher's Sausage
3.
The Kermit
4.
Smoked Trout and Pork Sausage
5.
Venison and Juniper Sausage
6.
Lao Sausage
7.
Liverwurst
8.
Truffled Boudin en Croute
9.
Bacon, Cheddar, and Beef Links
10.
Veal, Sweetbreads, and Morels en Croute
11.
Cajun Boudin
12.
Stinky Taleggio Crepinette
13.
Guinea Hen and Kimchee Links
14.
Chicken and Egg Galantine
15.
Summer Sausage
16.
Merguez
17.
Bierwurst
18.
Boudin Noir with Winter Fruit
19.
Smoked Polish Sausage
20.
Chorizo
21.
Maple-Bacon Breakfast Sausage
22.
Duck Confit and Cherry Terrine
23.
Linguiça
24.
Scottish White Pudding
25.
Duck Cotechino
To my wife, Cesalee, my son, Tanner,
and my daughter, Scarlett
Text copyright © 2014 by Ryan Farr.
Photographs copyright © 2014 by Ed Anderson.
All rights reserved. No part of this book may be
reproduced in any form without written permission
from the publisher.
Library of Congress Cataloging-in-Publication Data:
Farr, Ryan.
Sausage Making: the definitive guide with recipes/
Ryan Farr.
pages cm
Includes index.
ISBN 978-1-4521-0178-1 (alk. paper hc)
ISBN 978-1-4521-0178-1 (epub, mobi)
1. Sausages. I. Title.
TS1974.S3F37 2014
641.3'6âdc23
2013026813
Designed by
VANESSA DINA
Typesetting by
Happenstance Type-O-Rama
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com
CHAPTER 1
MEAT, SALT, FAT, AND TECHNIQUE
p.
16
SELECTING MEAT AND FAT FOR SAUSAGE
p. 19
STEP-BY-STEP MASTER TECHNIQUE
p.22
MASTER RATIOS FROM RECIPES p.51
BACON, CHEDDAR, AND BEEF LINKS
p.52
MAPLE-BACON BREAKFAST SAUSAGE
p.60
STINKY TALEGGIO CREPINETTE
p.66
MASTER RATIOS FROM RECIPES p.73
TURKEY, APPLE, AND CAMPARI SAUSAGE
p.86
VENISON AND JUNIPER SAUSAGE
p.88
MASTER RATIOS FROM RECIPES p.93
BOUDIN NOIR WITH WINTER FRUIT
p.94
GUINEA HEN AND KIMCHEE LINKS
p.102
MASTER RATIOS FROM RECIPES p.113
SMOKED TROUT AND PORK SAUSAGE
p.130
CHAPTER 6
COMBINATION SAUSAGE
p.
132
CHICKEN AND EGG GALANTINE
p.136
DUCK CONFIT AND CHERRY TERRINE
p.142
TRUFFLED BOUDIN EN CROUTE
p.146
WHOLE SUCKLING PIG BALLOTINE
p.156
VEAL, SWEETBREADS, AND MORELS EN CROUTE
p.164
CHAPTER 7
CONDIMENTS, BISCUITS, AND BUNS
p.
168
ANCHOVY AND MUSTARD AIOLI
p.172
To Cesalee: You make being an amazing mom and wife look so easy. I am humbled by you and at my best when we are together.
To Tanner and Scarlett: Watching you grow up is the greatest gift I could ever receive. I will always support you and your dreams, as you are supporting mine.
To my amazing family: Mom, Dad, Cathleen, Lauren, Chelsea, Caela, Carolyn, Hob, and all my aunts, uncles, and cousins, we share so many great memories that all start in the kitchen.
To all the hard-working, ass-kicking folks who have helped build 4505 Meats: Because of you, we are not only a meat company, we are a family. Special thanks to Dan, Kyle, Claire, Gerrardo, Thomas, Emma, Andrew, Jose, Kent, and Cole. Without you this book wouldn't have been possible. Thank you.
