---
product_id: 4065318
title: "Sausage Making: The Definitive Guide with Recipes"
brand: "ryan farrjessica battilanaed anderson"
price: "€ 95.59"
currency: EUR
in_stock: true
reviews_count: 11
url: https://www.desertcart.sk/products/4065318-sausage-making-the-definitive-guide-with-recipes
store_origin: SK
region: Slovakia
---

# Comprehensive guide Expert techniques Delicious recipes Sausage Making: The Definitive Guide with Recipes

**Brand:** ryan farrjessica battilanaed anderson
**Price:** € 95.59
**Availability:** ✅ In Stock

## Summary

> 🌭 Unleash Your Inner Butcher with Sausage Making Mastery!

## Quick Answers

- **What is this?** Sausage Making: The Definitive Guide with Recipes by ryan farrjessica battilanaed anderson
- **How much does it cost?** € 95.59 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sk](https://www.desertcart.sk/products/4065318-sausage-making-the-definitive-guide-with-recipes)

## Best For

- ryan farrjessica battilanaed anderson enthusiasts

## Why This Product

- Trusted ryan farrjessica battilanaed anderson brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Sustainable Cooking:** Use local ingredients for a farm-to-table experience.
- • **Step-by-Step Recipes:** Craft mouthwatering sausages with ease.
- • **Perfect for Home Chefs:** Elevate your culinary skills and impress your guests.
- • **Master the Art of Sausage:** Unlock the secrets of gourmet sausage making!
- • **Join the Sausage Revolution:** Become part of a vibrant community of sausage enthusiasts!

## Overview

This hardcover guide, published on May 13, 2014, is your ultimate resource for mastering the art of sausage making. Packed with expert techniques and delicious recipes, it empowers home chefs to create gourmet sausages while promoting sustainable cooking practices.

## Description

Sausage Making: The Definitive Guide with Recipes

## Images

![Sausage Making: The Definitive Guide with Recipes - Image 1](https://m.media-amazon.com/images/I/A1dlobxzOqL.jpg)
![Sausage Making: The Definitive Guide with Recipes - Image 2](https://m.media-amazon.com/images/I/91Udks5gRlL.jpg)
![Sausage Making: The Definitive Guide with Recipes - Image 3](https://m.media-amazon.com/images/I/810l3eh2i7L.jpg)
![Sausage Making: The Definitive Guide with Recipes - Image 4](https://m.media-amazon.com/images/I/81s7cP8LU9L.jpg)
![Sausage Making: The Definitive Guide with Recipes - Image 5](https://m.media-amazon.com/images/I/81sqGcP4l1L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Simple and Complete for Beginner to Advanced
  

*by R***N on Reviewed in the United States on March 12, 2023*

For making sausage at home, this book will take you from beginner to advanced. The writing is straightforward; the illustrations are clear and helpful; and the formulas tell you what types and percentages of meat, fat, liquid and other ingredients to use in various types of sausages. Ingredients are listed by weight and percentages, so the recipes are scalable. Individual recipes are precise and easy to follow. I have been making sausages at home for 10 years, and this book remains a go-to reference. It has also been a great holiday gift to family members.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Photos and First Chapter Are 'One of A Kind'
  

*by J***H on Reviewed in the United States on May 15, 2014*

Ryan Farr, a trained chef and professional butcher, scored big with his first book 'Whole Beast Butchery'.  Book number two is this very interesting introduction to sausage making.  I've been making sausages for--well, thirty years.  I keep buying books on this subject.  This is the 'book to buy' for first-time sausage makers.  Why?:  this is a 'hands on book.'  The first section is what is 'definitive.'  In text and about the best photos ever, Mr. Farr both shows and tells wannabe sausage makers every last basic technique we need to know: trimming, cutting into pieces for grinding, fat-to-meat ratios, the importance of emulsification, spicing and mixing and...well, whatever.  He goes on to inform readers about cooking techniques and he concludes with a chapter on condiments and 'bread' items to go with good sausage.I come from a time and a place where we could purchase excellent hot dogs in local supermarkets.  They were so good that we could grill them and sell them as a fund-raiser for our 4-H club at our county fair!  My grandfather sourced them for his 'mom and pop' restaurant.  Here is a recipe for the hotdog of your dreams:  snappy chew, all-beef stuffing, all natural casing.  Ryan Farr doesn't stop with making the sausage:  he goes on to stress the importance of proper cooking, tailored to the type of sausage you have made:  poaching for delicate items like seafood sausage and boudins, grilling for 'gutsy' items and so on.The big caveat:  the first section is worth the whole price of the book.  Farr incudes recipes but they are 'illustrative' of different types of the sausage maker's art.  Rytek Kutas, while more 'commercial' in his focus, gives more recipes for more types of ground meat stuffed in casings.  Farr's book includes terrines and 'pate en croute' (seasoned ground meat in a pastry case), a subject Rytek does not address.  If you want more recipes, see the Marianski brothers' books, also available on Amazon.  I own them as well and rate them highly.  The Marianski books are more authoritative but Farr's first chapter tells a story, with those great photos by Ed Anderson, that earlier books do not provide.  Speaking of the photos, this book is the only one I own that shows longitudinal cuts down the length of a cased sausage to show you the result of the recipe.  Maybe you, like my wife, don't want to see any bits of fat in the product:  just process the meat through a finer disc and you will have all the flavour and none of the 'flak' from picky eaters in your family.  Real sausage lovers will appreciate the photos of what a well-made sausage can be and should look like!  Good sausage doesn't need to be 'ground to death'...and Farr is not the only sausage maker to suggest, through his photos or in so many words, that it shouldn't be.I am probably 'preaching to the choir' on this:  if you are making sausage, you already know that you can find plenty of recipes and you can make really good sausages that will even have you giving up beef steak once in a while.  A good meat meal does not need to cost top steak prices!Okay:  this is not the only book a sausage lover should buy to guide themselves to sausage heaven.  It is the best existing book I have purchased to introduce meat lovers to the craft.

### ⭐⭐⭐⭐ 4.0 out of 5 stars







  
  
    Good basic information
  

*by R***R on Reviewed in the United States on March 15, 2024*

Pretty good intro to sausage making but not really many recipes.

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*Product available on Desertcart Slovakia*
*Store origin: SK*
*Last updated: 2026-03-18*