Hi All,
Am about to try my second batch of sausages, but the first were so good that (living overseas where it's unavailable) when back in the UK over Xmas, I picked up a few KGs of rusk to bring back with me, but realise I simply don't have cupboard space for it.
Is it ok to freeze this rusk/store in the freezer, defrost (in fridge) when needed, make the sausages and then re-freeze? I guess I could portion it up into batch-sized bags for ease of use.
Does the freezing affect texture/taste/water absorbtion? I'm guessing it would extend shelf life, if nothing else.
Thanks for any pointers!
D.