www.sausagemaking.org

Hi there, ive not been on for a while so Ive got a bit to write here sorry.

My user name has change slightly as, I forgot my password and the email I set the account up with is dead. So sadly I had to re register. I did send emails but no one ever got back to me, and I rang the order line and they just said it had nothing to do with them, so Bangerboy is gone and Bangerboy1 is born.

Now being unfit and a bit health concious, I was wondering can oats be used as an alternative to rusk in sausages ?, oats as we know are good for the blood stream.

If they can be used would I use the samd ratio as rusk ?

Also just a little gripe. When my pc was playing up, I tried to order some supplies on the orderline and was told that you can only make orders online. I remeber reading something from Franco once saying that they welcomed phone orders as they like a chat with the customers.
So im a bit confused, I had to wait a while to get my pc up again before ordering my supplies. Was this correct ???

Any help on the oats situation much appreciated.


Many thanks

Hi Bangerboy, welcome back. Sorry to hear of your troubles, but as you were told this site is independent from Franco's business even though he kindly pays for it. This avoids all sorts of conflicts of interest and the site is better because of it IMHO.

I can contact Admin on your behalf to see if we can reinstate your old name and delete this one if you would like?

As to Oats, they are used in the fine Haggis, grind them up to oatmeal in a blender and substitute them for rusk. You might have to experiment as I can't advise you as to whether you can do a weight for weight substitution.

Maybe Franco has changed to an online only system, I've only ever contacted them on line and can't comment on the phone system.

Dave

Bangerboy.

I have changed the registered email address for your original name to your current one. You should now be able to reset your password.

I can't help with your other issues though. As Dave rightly said the forum is independent of the business.

BR

Spuddy

HI Im back as bangerboy thanks to spuddys help.


Many many thanks for that and I shall try the oatmeal.

Hi bangerboy

I always use oatmeal in my suasages (a number of people in my family have wheat intolerance) and my next door neighbour supplies extremely good organic oatmeal in exchange for a few suasages.

In my experience you can just swap the rusk for oatmeal however I have noticed that some oatmeals take up less water than rusk. You will have to have a few goes to see what suits your tastes.

You could also make a sausage without filler like our continental cousins tend to do. I love the saying the only bread with our sausage is the roll on the outside.

Cheers

Something else worth a try which I use as a "filler" is pearl barley made up like rissoto to soften it.

Mary, Walter

Thanks for the alternative ideas to rusk, I shall try them both.


Many thanks

WalterMacd wrote:Something else worth a try which I use as a "filler" is pearl barley made up like rissoto to soften it.

I have to say, I like the idea of a Scotch Broth Sausage!

That has to join my list of things to do.

Bangerboy,

First post on the site and thought i would throw my 5p worth in. An alternative is polenta, I use it in traditional bagers and it works well. Its cornbased.

98mille

Based on Sausagemaker's review of binding properties of different fillers in another thread, I've been getting some good results with a combination of soy and whey proteins.
As per Sausagemaker, soy protein isolate will bind up to 5 times its weight of fat and water, so I use 2% of this instead of 10% rusk.
Add 1% of Whey protein for bite and succulence.
Mix using same amount of water as for a 10% rusk mix

This obviously doesnt add as much volume or weight as 10% rusk, but does add protein instead of starch and lends a softer texture, closer to a banger, than an all meat sausage.
One time I was in UK, I had some "Premium Butcher Sausage" from M&S which had a combination of 6%rusk and 1% soy isolate, and was an excellent product.

Note both should be minimum 80% protein. Regular soy protein will only bind 3 times its weight.

I was recently advised to try oat meal as an alternative to bread (rusk). I tried the oats to save time in soaking and wringing out the bread and I'm delighted with the results.. Can't get oatmeal here just rolled oats but they blend in perfectly with the sausage meat with a second mincing. Oats are extremely expensive here so I tried a 50-50 mix of oats and fresh bread with equal success. I will certainly use oats again when I am feeling too lazy to prepare the rusk.
Vernon