---
product_id: 104067482
title: "Sausage Making: The Definitive Guide with Recipes Kindle Edition"
brand: "ryan farr"
price: "₨10448"
currency: LKR
in_stock: true
reviews_count: 12
url: https://www.desertcart.lk/products/104067482-sausage-making-the-definitive-guide-with-recipes-kindle-edition
store_origin: LK
region: Sri Lanka
---

# Sausage Making: The Definitive Guide with Recipes Kindle Edition

**Brand:** ryan farr
**Price:** ₨10448
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Sausage Making: The Definitive Guide with Recipes Kindle Edition by ryan farr
- **How much does it cost?** ₨10448 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/104067482-sausage-making-the-definitive-guide-with-recipes-kindle-edition)

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- ryan farr enthusiasts

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## Description

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## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    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.

### ⭐⭐⭐⭐⭐ 







  
  
    Concise, Detailed, Easy to Follow
  

*by S***T on Reviewed in the United States on March 9, 2017*

I love this book. Over the last few years I've smoked sausage 3 times, each time I was disappointed. After reading a lot of Marianski's Home Production of Quality Meats and Sausages, I was still disappointed. That book is a great one as well, but it's better as a reference or guide for advanced projects, whereas this one has a very detailed yet concise template about how to make sausage. After being frustrated for years, my sausage turned out great--this book wasn't some magic solution, I had been buying better equipment over time, and the little practice did help, but after having a lot of texture problems and googling how to fix them, I stumbled upon this book. The template was very easy to understand and use, even easy enough that I could synthesize the methods with those of Marianski and make some of my own decisions. Success is inspirational, and this book helped me succeed, I look forward to making a lot more sausage, including some of the beautiful recipes in this book. I think someone that wants to learn to produce smoked sausage in particular, should make cooked smoked sausage a few times with templates in this book, then get the Marianski book and learn the ins and outs of smoking, temps, and curing... and if you're really cool, building a smokehouse.

### ⭐⭐⭐⭐ 







  
  
    Great book for your first sausage.
  

*by P***N on Reviewed in the United States on May 13, 2014*

This book is a great intro to the basics of sausage making.  It has some very solid recipes and practical advice for a home chef.  If your looking for a book with an extensive recipes, this is not it. It does have master ratios to help you follow some guide lines for your own creations.  It has some great photography and a key to show you what the sausages are on the cover.  The printing on this first edition seemed a little wonky as well.  The cover was cupped on both side.For the price its a great addition if you collect cook books.Another books i would recommend reading is Charcuterie or Home Production of Quality Meats and Sausages.

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-19*