Hard rusk, hardening casing - any hope?

[MissingLink]

Hello, just wondering if anyone can help a complete beginner.

Yesterday I made up a couple of batches of sausages - I did some research and in the end used rusk from my local butcher at 7% rusk per batch. I then hung them in my kitchen (cool) with buckets underneath expecting there to be lots of liquid coming off.

However, they've been up for 12 hours and they don't look right. The rusk seems hard still, there's no liquid in the bowl below and the casings have a dryness to them. Not the 'lots of liquid' that many of the recipes seem to imply. What did I do wrong?

And is there any way to salvage them?

Thanks in advance

[vagreys]

Hard to say, based on this. Could you share the recipes you used and how you went about making them?

[DanMcG]

If it's a fresh sausage I'd be concerned about leaving at room temperature for 12 hours.
posting the recipe would help a lot , I never made a sausage that I had to catch the liquid draining out of it..
I don't use rusk so would like to here what the other peeps have to say.

[wheels]

Welcome MissingLink,

Without the recipe, or at least the amount of liquid to rusk ratio, it's virtually impossible to give any advice about this specific sausage.

In general terms a ratio of 1:1.5 - 1:2 rusk to water ratio is advised.

Phil

[captain wassname]

Hello and welcome as mentioned a recipe would be more than useful.If you didnt put in too much water then the rusk would absorb it.I also would worry about leaving it unrefridgerated

Jim