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