home made rusk

[merlia]

I've been making my own sausages in France since December using rusk brought over from the UK. It makes the authentic difference to the English banger, and my friends just love the result - beats commercial UK favourites by a long shot! However the rusk is too heavy to post here (costs prohibitive) and I would like to make my own. I believe it's a yeastless recipe and would love to have some ideas as to how to go about this. Your help would be much appreciated.

[deb]

Here's a recipe that was posted ages ago. I've never tried it, perhaps someone else on here has and can tell you how it turns out.

http://forum.sausagemaking.org/viewtopi ... light=rusk

[merlia]

Many thanks for that. I'm new to this board so haven't really got to grips with searching etc, so I appreciate your help and look forward to trying this recipe out. I'll let you know how I get on!

[merlia]

Thanks Deb. I've made the rusk and it seems every bit as good as the stuff I've been buying.

[deb]

That's good. It's also nice for anyone else to know incase they need to make some for themselves sometime.

I don't really like to take the credit for posting the link, this being the helpful place it is someone else would have done, I just happened upon the post first.

[merlia]

Hi again.
Just went to use remainder made about a month ago - needs to be frozen!!! Or stored very securely in an airtight container. Was extolling the virtues of my rusk to someone (how sad) only to find it had gone green. Very embarrassing.
Regards.
Merlia

[Spuddy]

There must have been moisture still in it, it certainly doesn't need to be frozen. If it's not completely dry then you will get mould.
Either leave it in the warm oven for longer or store it in a coold and dry place in a paper bag, not a plastic one as this just seals in any remaining moisture.