www.sausagemaking.org

Please can anyone tell me what I could use as a rusk substituite for a GF sausage? I am aware that you dont need to use a filler at all, but if you did what could you use?

Cheers WW

Technically, there is no gluten in rice, wild rice, corn (maize), millets, sorghum, buckwheat, oats, teff and soy.

Be aware that there are still some occasional problems for celiacs (c�liacs) with oats and corn (maize). Oats are commonly processed with the same machinery as wheat and sometimes contaminated with wheat gluten.

Soy protein is commonly available as a binder, but I am uncertain just exactly what the term rusk means, so someone else will have to address that.

i never use fillers, as such, but use non-fat milk powder (marvel seems to be the purest high street brand) as a moisture retainer

I always use rice as a binder for gluten free sausages - best basmati of course!

Hi HF - when you use this as a binder do you add any extra liquid or just the cooked rice? Do you mince the rice or put it in in grain form?

I know questions, questions.........

Cheers WW

I boil the rice as normal and give it a whizz through the blender but still still leaving some texture in the rice. I do add liquid but probably only about half as much compared to using rusk.

Hi JPJ

Ref milk powder - do you add water to this or do you add as is?

Do you find mike powder sweetens the sausage?

I know questions questions......................cheers WW

ww
i add milk powder combined with all other dry ingredients but do include liquids seperately as an aid to mixing as well as a flavouring
and no i don't find it affects the intended level of sweetness of the sausage
i never use more than 2 - 3%

Thanks JPJ that is very interesting - I am going to make a batch up today for a person who is wheat intolerant (spell chack please) and will give it a go.

Cheers WW

Hi

I've just come across your post I use Oatmeal as a filler.

I just replace the Rusk with an equal quantity of Oatmeal.

I make sausage for a friend who is gluten intolerant and so far I've had good results.



Made these today

Tim

They look very good Tim. I'm going to try oatmeal with my next batch, I've run out of rusk anyway, and I like the idea of oats as a substitute. They are really good for you.

Nice linking BTW

Jen

Thanks Tim - spot on.............

Cheers WW