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: The Definitive Guide with Recipes 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.
Inside Sausage Making :
—A comprehensive primer on the basic techniques: grinding, mixing, stuffing, and cooking
—Explorations of the four distinct sausage textures: coarse, firm, soft, and smooth
—Unique spice combinations and unexpected fillings—think ginger, cheese, rolled oats, and pale ale
—50 signature recipes, with fool proof ingredient ratios for making big batches
(Reprinted with permission from Sausage Making by Ryan Farr with Jessica Battilana, ©2015 Chronicle Books. Please support your local bookshop or purchase through our affiliate links with IndieBound and Amazon.)
YIELD: 3 LB/1.4 KG
- Boneless pork shoulder, or a combination of cuts—about 75% lean, 25% fat—cut into 1-in/2.5-cm cubes (2.10 lb, 981 g, 72.% of total)
- Diced bacon (0.50 lb, 345 g, 18% of total)
- Finely chopped fresh parsley (2 ¼ tsp, 3 g. 0.22% of total)
- Ice water (¼ cup, 42 g. 2% of total)
- Maple syrup (1/3 cup, 84 g. 6.15% of total)
- Fine sea salt (1 ½ tsp, 11 g, 0.80 % of total)
- Coarsely ground black pepper (½ tsp, 1 g, 0.07 % of total)
- Red pepper flakes (1 tsp, 2 g. 0.15 % of total)
- Finely chopped fresh sage (2 ¼ tsp, 3 g, 0.22 % of total)
- Finely chopped fresh thyme leaves (2 ¼ tsp, 3 g, 0.22 % of total)
- Finely grated ginger (½ tsp, 1 g, 0.07% of total)
- Ground fenugreek (½ tsp, 1 g, 0.04% of total)
- Ground nutmeg (½ tsp, 1g, 0.06% of total)
- Sheep casings (optional)
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit. It just tastes like breakfast: the addition of smoky bacon, real maple syrup, and the classic breakfast sausage flavoring duo, sage and black pepper, all conspire to create the best breakfast sausage ever. Next to our hot dogs, this is probably the most popular sausage we make. It also makes for some killer white sausage gravy, if you’re so inclined.
- Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.
- In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.
- Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.
- Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.
- 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.
- Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
- This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.
- Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.
Come to a free demo by Sausage Making author Ryan Farr at Omnivore Books on Food on Saturday, January 24
Ryan Farr is a chef, entrepreneur, butcher, butchery teacher, and the founder of 4505 Meats. He lives in San Francisco.
Jessica Battilana is the senior editor for the TastingTable.com (San Francisco edition) and her work has appeared in Martha Stewart Living, the New York Times, and Saveur, among others. She lives in San Francisco..