Rusk

Recipes for all sausages

Rusk

Postby golfermd » Sun Jul 29, 2018 3:01 pm

Many of the recipes here call for rusk. But I've yet to see a sausage recipe on YouTube calling for rusk. Is rusk all that normal?

Thanks...
Dan

"Welcome back my friends to the show that never ends..." ELP
golfermd
Registered Member
 
Posts: 17
Joined: Mon Jan 02, 2012 6:05 pm

Re: Rusk

Postby wheels » Sun Jul 29, 2018 6:08 pm

Hi, welcome. It's used in most British sausages, but not Europe or the US.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Rusk

Postby golfermd » Sun Jul 29, 2018 6:31 pm

Thanks, Phil. I'd always wondered why...
Dan

"Welcome back my friends to the show that never ends..." ELP
golfermd
Registered Member
 
Posts: 17
Joined: Mon Jan 02, 2012 6:05 pm

Re: Rusk

Postby texta » Tue Jul 31, 2018 11:50 am

if you watch scott rea on you tube you will find most of his use rusk ,all but one anyway the other one is boiled rice which i have used and that recipe is a keeper . but then he is an english butcher .
johno
texta
Registered Member
 
Posts: 4
Joined: Tue Jul 17, 2018 11:17 am

Re: Rusk

Postby wheels » Wed Aug 01, 2018 2:39 pm

Hi Texta,

Welcome, out of interest, which is the one of Scott's that uses rice?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Rusk

Postby HKDave » Thu Aug 02, 2018 6:02 am

I think Texta is referring to this video... https://www.youtube.com/watch?v=DR4pNykc4tQ
HKDave
Registered Member
 
Posts: 17
Joined: Wed Feb 09, 2011 10:14 am
Location: Hong Kong

Re: Rusk

Postby petit couchon » Thu Aug 02, 2018 9:33 am

It was Scott's videos that inspired me to take up sausage making in the first place I followed his videos to the letter and even my first batch was for me perfect, now that iv'e gained confidence with the whole process I can now chop and change my recipies as i feel fit, but back on point I find that rusk definately adds a certain bite to the finished product that you don't find in ruskless sausages.
Not sure about rice though, does it change the taste and is the texture some what rubbery?
petit couchon
Registered Member
 
Posts: 12
Joined: Mon May 08, 2017 6:08 am
Location: Eure et Loire France

Re: Rusk

Postby NCPaul » Thu Aug 02, 2018 10:59 am

I add rice to chicken sausage (and cook the rice in chicken broth) and find it improves the texture. As with rusk, the amount used plays a major factor. If there is too much, the rice or rusk will give up the moisture that it has when cooking as steam and bang goes the sausage. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Rusk

Postby wheels » Thu Aug 02, 2018 11:50 am

HKDave wrote:I think Texta is referring to this video... https://www.youtube.com/watch?v=DR4pNykc4tQ


An interesting video from Scott. The traditional method would be to cook the rice for longer.

His seasoning appears to be from Finney or one of the others - it's a pity that Scott doesn't say this.

The problem with these old recipes is that they may need adjusting to modern tastes. The sausage in the link has over 2% salt - far above a sensible level for both taste and health in today's world.

I've reworked many - maintaining the same % of spices in the sausage whilst reducing the salt is not just as simple as reducing the salt in the mix so it takes time though.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 10 guests