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Hi please can you help, what is rusk is it just an American word for breadcrumbs, or are they two different things?
I am making sausages but the consistency is a bit soft, there is little bite/resistance to the sausage. The flavour is great. I want them to have the consistency of a commercial sausage (able to slice) and think its down to either the fat content or the rusk.
10.5lb of pork shoulder and belly pork
3lb fat all minced twice
1/2lb of jerk seasoning dry
2lb breadcrumbs (white grated)
4lb of water
This makes about 50 very tasty sausages!

Any advice gratefully received :

I like to have 25% fat in my sausages. Pork shoulder is around that so you can make nice sausages with just the shoulder. I think your sausage is way too fatty, with pork shoulder, pork belly and pork fat. I would drop the pork fat and just use the shoulder and belly.

Also that seems like a lot of water I'd drop that in half, also I don't like fillers so I would also get rid of the bread crumbs too.

That should give you a firmer sausage.

everyone to there own taste, you just have to experiment.

Rusk fulfills the same role as breadcrumbs but is made from a crushed up biscuit recipe, you can make it yourself:


http://forum.sausagemaking.org/viewtopi ... onomy+rusk

Dave

As a genralisation bread crumbs will absorb their own weight in water and rusk will absorb about 1.5 times its weight in water.
So as Big Guy says if your going with breadcrumbs you need to cut back on the water,and some of the fat.

A good sausage simlar to your recipe would be
75% pork of witch at least 20% shpould be fat.
2.5% seasoning
10.25% water
10.25% breadcrumbs

Jim

I'm extremely aware that this is an older post, but I wanted to chime in and thank you nice folks for informing me on what "rusk" actually was. I'm very new to the art of sausage making (never done it before) and I've always wanted to try it. While looking at a recipe a few days ago, I went around the neighborhood asking people just what the heck it was! LOL.

Well, now that I know what rusk is, I can actually make the sausage I want to. Now, just out of curiosity, what kinds of mixers or appliances work best with rusk? Or better yet, what mixers are best for mixing sausage filler in general? Thanks a lot, folks! =)

Rusk is a type of beacrumb made without yeats as the raisng agent.

Franco

BratKing wrote:Well, now that I know what rusk is, I can actually make the sausage I want to. Now, just out of curiosity, what kinds of mixers or appliances work best with rusk? Or better yet, what mixers are best for mixing sausage filler in general? Thanks a lot, folks! =)

I like to use my hands to mix up to about 10 pounds. Any more and I find it too difficult.