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G'day all,
I was going to try making my own rusks (I cannot get rusks here in Adelaide) following the recipe posted by johnfb in the recipe suggestions only section. I am keen to try this recipe out but had a couple of questions.
At what rate should I use it ?
Is it suitable to use in cooked smallgoods ?
Any other suggestions welcomed.
Thanks all Damo

As Phil said in another recent thread for homemade rusk one and a half water to one of rusk.
I suspect that what what you really wanted to know was what proportion of rusk and water in a sausage.
I prefer 85% meat in my sausage which makes 85+2.5% spices +7.5% water and 5% rusk.I do know that others prefer less meat.So Its what you prefer

Jim