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RUsk??

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RUsk??

Postby Markbb » Fri Jan 18, 2008 8:14 pm

What is this that you guys use, I've recently made some sausage and it was firmer than I like and what can I use here stateside that will work in its place
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Postby saucisson » Fri Jan 18, 2008 9:46 pm

breadcrumbs or oats, or there is a recipe to make your own rusk, courtesy of Parson Snows:

http://forum.sausagemaking.org/viewtopic.php?t=339
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