www.sausagemaking.org

reading here i believe that rusk takes up between 1.5 and 2 times the water of breadcrunm. If a recipe calls for rusk and i use breadcrumbs should i double the volume of crumbs added?

Personally I would add less water as opposed to doubling the breadcrumbs.

Just sub the rusk with breadcrumbs and add water carefully till it all feels right.If it gets too wet add a bit more breadcrumb.

Jim

Use whichever you prefer, dry, than add water until it has a firm consistency but not mushy. Fry a sample before stuffing the casings to make sure no excess water runs out. Nothing works like trial and error. After a couple of batches you will be wondering why you were so apprehensive in the beginning. Best of luck!

Have to agree with you there Vernon, trial and error, until such time that instinct takes over anyway!

tristar wrote:Have to agree with you there Vernon, trial and error, until such time that instinct takes over anyway!

You got my vote too trial and error so you can tailor the sausage to your personal likes. I prefer no breadcrumbs or rusk, but a lot like rusk. Your free to experiment and choose.

Enjoy the craft

Look at my post on the volumes..

http://www.animatedscience.co.uk/blog/?cat=6

this is the right amount, I would say you could actually add a little more crumb, but why!