Rusk and water
Posted: Tue Apr 18, 2017 11:04 amA 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.
The use of rusk and water is traditional for some recipes but is by no means required for a home based maker. I find for some sausages it improves texture and can help bind liquid. Some recipes use other things for the same purposes. I would suggest trying it (though I would decrease the water slightly) so that you know the effects it creates. Likewise with the use of water (or other liquids), you may find some mixes improved while others are not. The sausagemaker was giving a generalized example of a British banger type, IIRC.