I have a question about rusk. I asked for and received a grinder / mincer for Christmas, and I am finally getting around to making my first batch (hopefully this weekend if time allows).
I dug up this recipe:
Spinach and Feta Chicken Sausage
5 pounds ground chicken (boneless skinless thighs)
2 (10 oz.) pkgs. frozen spinach, thawed and squeezed dry
3/4 cup. Feta cheese crumbles
2 tablespoons marjoram
1 tablespoon salt
2 tablespoons fine ground black pepper
2 tablespoons minced fresh garlic
Mix and stuff into natural casings.
* Recipe can be doubled.
I have been reading around these forums for months now, and rusk is one of those things that I am still not sure about. This recipe calls for none. Should I go ahead and add some or go with it as is ? I will be using 32/35mm hog casings, and I am trying to replicate the Chicken Feta Spinach sausages that I buy from Whole Foods grocery.
If I were to use a rusk at this point I would probably use bagged breadcrumbs. I also saw a post about someone using pinhead oats which I find interesting (they are an ingredient in a loose breakfast sausage that I love).
Thanks in advance for the forthcoming advice.