Rusks or Breadcrumbs

[wallie]

Is there much difference using breadcrumbs for sausage making as opposed to rusks?
wallie

[Michelle]

Hello Wallie! Rusk doest have yeast,breadcrumb does.The yeast in breadcrumb could make your sausage spoil faster.Best wishes!

Michelle

[Lee]

I'm pretty sure that the baking of the bread would kill any yeast in the bread would it not? Not known for their heat tolerance yeasts (not like bacteria).
I'd guess that rusk holds more water than breadcrumbs, so you may need to adjust recipes
I tend to use porridge oats myself, but have used breadcrums, and to be honest i couldn't really see a difference.

[wallie]

I think you are right about breadcrumbs not holding the water as well as rusks.
I made 2 small batches of sausage exactly the same apart from rusks in one and oven dried breadcrumbs in the other.
I tested each, the rusk one fried well, but the breadcrumb batch spluttered quite a lot in the pan and was drier.
So its rusks from now on.
wallie

[scotty]

most yeast dies at around 90 deg F As i seem to recall.

I thought Rusk was just hard bread Naturally it would be grated for sausage making. I thought the rusk bread came from Holland.

Definitions of Rusk on the Web:

A light dough that is baked until crisp. Sometimes contains dried fruit, muesli or other flavouring ingredients.
www.getaways.co.za/facts_figures/glossary.htm

zwieback: slice of sweet raised bread baked again until it is brown and hard and crisp
wordnet.princeton.edu/perl/webwn

A rusk is a hard dry biscuit (or cookie in North America), or a slice of bread baked again until it is hard and crisp (also known as Zwieback).In British English it tends to mean a biscuit designed for dunking suitable for babies.
en.wikipedia.org/wiki/Rusk

This is the best definition I have found
http://en.wikipedia.org/wiki/Rusk

[Lee]

most yeast dies at around 90 deg F As i seem to recall.

90degC would do it, it'll grow very happily at 90degF.
Standard temps for yeast destruction is 5 mins at 60C for vegetative cells and 5 mins at 80C for spores.

[scotty]

most yeast dies at around 90 deg F As i seem to recall.

90degC would do it, it'll grow very happily at 90degF.
Standard temps for yeast destruction is 5 mins at 60C for vegetative cells and 5 mins at 80C for spores.

Maybe it was 98 deg F but i believe it dies just bofore 100F. I havent read upon yeast recently but i would almost be sure that baking anything would kill the yeast. Thats my only point here.
Im thinking of using home made rusk in my next batch of sausage.
In fact the bread crumbs that i make are from home made bread that i dry on the oven thill brittle and then grate.


I guess thats rusk.

[Lee]

[quote="scotty"]
Maybe it was 98 deg F but i believe it dies just bofore 100F. I havent read upon yeast recently but i would almost be sure that baking anything would kill the yeast.
[quote]

If anyones ever had thrush, they'll know that yeasts grow merrily at 98 deg F (37 deg C)
I'm being pedantic now, sorry.
Your point that they will definately kark it during baking is the important point

[wallie]

Scotty wrote:
I thought Rusk was just hard bread Naturally it would be grated for sausage making. I thought the rusk bread came from Holland.

Definitions of Rusk on the Web:

A light dough that is baked until crisp. Sometimes contains dried fruit, muesli or other flavouring ingredients.
www.getaways.co.za/facts_figures/glossary.htm

But the rusk I am on about is made specifically for sausge making as sold on this site as well as specialist sausage seasoning and rusk manufactures.
wallie

[Lee]

Scotty wrote:
I thought Rusk was just hard bread Naturally it would be grated for sausage making. I thought the rusk bread came from Holland.

Definitions of Rusk on the Web:

A light dough that is baked until crisp. Sometimes contains dried fruit, muesli or other flavouring ingredients.
www.getaways.co.za/facts_figures/glossary.htm

But the rusk I am on about is made specifically for sausge making as sold on this site as well as specialist sausage seasoning and rusk manufactures.
wallie

In it's simplist form rusk for sausages is simply a flour paste baked until dry.
As with many foodstuffs, different countries/regions are going to have different interpretations/recipes/uses for the same name (which may not be the same product) which is where the confusion comes in I guess. Makes food fun though