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Anybody - it is as I suspected - my boerewors spices have arrived and I have to add rusk to it - is there any replacement for rusk - could I use oats instead - or not!!! I'm used to getting my spices all ready made up with everything in it!
Neeka

Milled oats are fine (poridge oats pulsed in a food processor), as are bread-crumbs. Add between 5% and 10% of the weight of meat (I find 10% good for finely ground meat, and 5% for coarse).

Thanks Wohoki - that was quick! I am making 10kg's tonight - so does that mean I add 200g of oats?
Neeka

Neeka,

10% would be 1kg of pulsed oats and 5% would be 500g of the same.

Good luck,
FB

Thanks FB - maths aren't what they should be.

Neeka

Neeka wrote::shock: Anybody - it is as I suspected - my boerewors spices have arrived and I have to add rusk to it - is there any replacement for rusk - could I use oats instead - or not!!! I'm used to getting my spices all ready made up with everything in it!
Neeka

Why not buy some rusk off your local butcher. Surely with a new project it's better to follow the instructions before you start experimenting with other ingredients.

Thanks pokerpete
Just spoken to my butcher - they don't sell rusk anymore as they don't make their own sausages - they get them from a big supplier now. He said oats would be fine. He used oats when they were still making them.
Thanks
Neeka

I think that when the mix specifies rusk it's a generic term rather than a specific "use pin-head yeastless", so it's up to the maker as to what they use. I've used bread, part-cooked white rice, pin-head, and oats (and once toasted wheat flour, but that wasn't too good), and I frankly can't tell much of a difference in action (taste is another matter, all different, but all fine). I now use pin-head, but only because I have a 25 kilo bag in the garage.