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Rusk

PostPosted: Sun Jul 29, 2018 3:01 pm
by golfermd
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...

Re: Rusk

PostPosted: Sun Jul 29, 2018 6:08 pm
by wheels
Hi, welcome. It's used in most British sausages, but not Europe or the US.

Phil

Re: Rusk

PostPosted: Sun Jul 29, 2018 6:31 pm
by golfermd
Thanks, Phil. I'd always wondered why...

Re: Rusk

PostPosted: Tue Jul 31, 2018 11:50 am
by texta
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

Re: Rusk

PostPosted: Wed Aug 01, 2018 2:39 pm
by wheels
Hi Texta,

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

Phil

Re: Rusk

PostPosted: Thu Aug 02, 2018 6:02 am
by HKDave
I think Texta is referring to this video... https://www.youtube.com/watch?v=DR4pNykc4tQ

Re: Rusk

PostPosted: Thu Aug 02, 2018 9:33 am
by petit couchon
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?

Re: Rusk

PostPosted: Thu Aug 02, 2018 10:59 am
by NCPaul
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

Re: Rusk

PostPosted: Thu Aug 02, 2018 11:50 am
by wheels
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