title: Sausage Making: The Definitive Guide with Recipes
author:  Ryan Farr 
description: "What I love about Ryan Farr's new sausage book is the clear directions on how to make sausages accompanied with great 'how to' illustrations. Photos do such a better job showing you exactly what to look for when grinding, mixing and stuffing meat into casings. The recipes are laid out not only in cups and spoons but in grams and percentages which makes it very easy to scale up or down the recipes. This is the way to present recipes which makes Ryan's book not only useful for the home and restaurant cook but the professional sausage maker interested in making large batches." -- Bruce Aidells, author, The Great Meat Cookbook<br /><br />"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. Ryan Farr is a stuffing savant and instructor extraordinaire. Meat, Salt, Fat and Technique is a must-have for anyone interested in making links from amateur to experienced." - John Currence, chef/owner, City Grocery Restaurant Group<br /><br />"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<br /><br />"Ryan has been sharing his knowledge about whole animal butchery for years through 4505's farmers market stand, butchery classes, and his first book, Whole Beast Butchery. Now, with Sausage Making, he's taken it a step further and shows practical and delicious ways to use the most under-appreciated parts of the animal. The recipes for each sausage are paired with bold cross-section photos, a perfect way to visualize the ingredients and the sausage-making process." - David Chang, chef/owner of Momofuku
zlib_text:  
   
   
  Sausage making for beginners  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
  A Quick Guide to making 
  Sausage at Home 
   
   
   
   
   
   
   
   
  Written & Collated by Richard Farish (AKA Sausagemaker) 
   
   
  PDF created with pdfFactory trial version www.pdffactory.com
  
   
  INTRODUCTION 
   
  I could start by telling you that it is a fascinating hobby, but I won’t as you already know that. 
   
  So lets start with the equipment you are going to need, surprisingly very little is required to get 
  you going  & I would strongly suggest that you keep everything on the small side until you are 
  sure you like the hobby.  
   
  Standard mincer and filler  
   
  This is one of the best selling models for the beginner sausage maker.  
  It comes with 3 stuffing tubes, instructions and recipe guide and is simple to use, just feed the 
  mincer cubes of chilled meat then take out the blade and feed the minced meat through into 
  the stuffing tubes.  
   
   
  The next step from this would be an electric model with sausage making at