RUsk??
Posted: Fri Jan 18, 2008 8:14 pmWhat 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
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