Rusk and water
Posted: Tue Apr 18, 2017 11:04 am
A beginner’s question.
In the pdf, “Sausage making for beginners” a basic format is given for sausage making,
80% pork
2.5% Seasoning
6.5% Rusk and
11% water.
In this pdf and on this site, recipes are given with and without rusk. Should one consider rusk to be used in all recipes or only those that specifically call for it?
I imagine the answer would be the same for the use of water.
In the pdf, “Sausage making for beginners” a basic format is given for sausage making,
80% pork
2.5% Seasoning
6.5% Rusk and
11% water.
In this pdf and on this site, recipes are given with and without rusk. Should one consider rusk to be used in all recipes or only those that specifically call for it?
I imagine the answer would be the same for the use of water.