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I've been wanting to try some of the posted English sausage recipes but finding rusk has always stopped me. Well yesterday while shopping in a different market I came across these. I know it will do, but is this what I want?
What I'm asking is rusk all the same, or are there variations of which some are better then others?

Just make sure it's unsweetened.

Dan,
Sausage rusk is a yeastless product and denser that the one in your picture, we have similar products in the UK, I doubt it will hold as much water as sausage rusk.
Sausage rusk is a basic biscuit/cookie dough without egg,sugar or butter.
It's rolled flat then baked slowly until it's half done then sliced in half, turned over and finish baked. Then ground to the right size.
Here's a commercial product spec http://www.scobiesdirect.com/PDF%20Spec ... 1KE005.pdf

Oh and it's not toasted either

LD

...or for a home-made version:

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

I use this recipe whenever I need rusk. I grind it in my food processor when it's still hot then spread it on trays to dry further. Dried properly, it'll keep for months.

Phil