jacobj wrote:I am finally starting to take my sausage making seriously ( ) and I need some advice. So I have fianlly registered.
Basically I have 2 questions:
1. I have made sausages recently and they have had great flavor, but have been a little dry. I am using Pork shoulder and belly. I have read that the inclusion of Rusk may help maintain the moisture more. Is this true?
2. I am intending to make sausages for my daughter's birthday this weekend and it is too late to get hold of any rusk. Nowhere locally sells it. So I can either make it according to a recipe that I have found here, or I could..and here is the mad idea... use Farley's Rusk. The question is, has anyone ever tried the latter in an emergency or am I completely mad and barking up the wrong tree?
Paul Kribs wrote:In the absence of rusk, I would definitely opt for dried breadcrumb.
Regards, Paul Kribs
aris wrote:I've used oatmeal, no problem at all. I just blized it in the food processor first.
welsh wizard wrote:Yep I have to agree. Unless there is a reason for not using pin head rusk, this is the answer. Personaly I would not use anything else. It is cheap, not noticable in the end product and is easy to use.
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