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Sausage Making - The Definitive Guide

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Sausage Making - The Definitive Guide

Postby K9Sports » Mon Jun 19, 2017 5:22 pm

Free eBook on how to make some of your favorite sausages from home right here in Thailand. And best of all, it's free.

With the rise of the handcrafted artisan food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages. 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 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.

https://thaiartisanfoods.com/shop/sausage-making-definitive-guide-recipes/
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Postby Playboy » Mon Jun 19, 2017 5:30 pm

Thailand ??

Sent from my SM-G928C using Tapatalk
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Re: Sausage Making - The Definitive Guide

Postby YaTingPom » Mon Jun 19, 2017 5:40 pm

Proper sausages can only be made in a cold room.
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Re: Sausage Making - The Definitive Guide

Postby BillyB » Mon Jun 19, 2017 7:31 pm

YaTingPom wrote:Proper sausages can only be made in a cold room.

Hot dogs?
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Re: Sausage Making - The Definitive Guide

Postby Alex » Mon Jun 19, 2017 7:36 pm

YaTingPom wrote:Proper sausages can only be made in a cold room.

Why is that?
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Re: Sausage Making - The Definitive Guide

Postby YaTingPom » Mon Jun 19, 2017 7:44 pm

Alex wrote:
YaTingPom wrote:Proper sausages can only be made in a cold room.

Why is that?

Something to do with the lard/fat needing to be at room temperature or something.
Bloke down the pub told me. (He was a chef)
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