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: © 2019 Tyson Foods, Inc. 
  Sausage Cornbread Stuć  ng
  Ingredients
   1  16-oz. pkg. Jimmy Dean® Premium 
  Pork Sausage (Sage or Regular)
   2 cups celery, chopped
   1 cup onion, ⇒ nely chopped
   4 cups cornbread, toasted & chopped
   ¼ cup fresh parsley, chopped
   1 tsp. poultry seasoning
   1 cup chicken broth
   1 egg, lightly beaten
   ½ cup pecans, chopped (optional)
  jimmydean.com/recipes
  DIRECTIONS
  Prep Time: 20 min. | Cook Time: 45 min.
  1.  Preheat oven to 325°F. Cook sausage, celery and 
  onion in large skillet over MEDIUM-HIGH heat for 
  8–10 min. or until sausage is thoroughly cooked; 
  drain. Spoon into large bowl.
  2.  Add cornbread, parsley and seasoning; mix lightly. 
  Add in broth and egg, and mix until blended. 
  Stir in pecans, if desired.
  3.  Spoon into lightly greased 2-quart casserole or 
  souf⇓ é dish; cover and bake 45 min. or until 
  thoroughly heated, uncovering after 35 min.
  Cook’s Tip:
  To toast cornbread, bake at 400°F for 10 min.
  
  DEC./JAN. 2021
  GIFTS, GOODIES, 
  FUN GALORE!
  124 MERRY 