A question about rusk

[captain bill]

Hello again from snowy Wisconsin.

I've just joined the forum and have had a great time reading over the different forum topics. I've decided to place myself in the beginner category based on all the advanced advice I see elsewhere.

But, after struggling along with small cheap equipment for a few months, I am pushing off into deeper water after buying a Bradley digital smoker on Ebay along with a grinder. So I welcome all the advice I can get from fellow sausage makers ( I haven't met any in Madison WI where I live)

I have a question about using rusk. I have never read about this and don't see it listed in catalogs of suppliers here. Does it go by a different name?
Does it add to the sausage taste?

I have begun using the Charcuterie book as my main guide. I don't see it mentioned there either.

Bill

(By the way, if anyone is interested I can send along a photo of a cheap sausage stuffer that I have rigged up with a winch that greatly helps stuffing small diameter casings.)

[TJ Buffalo]

Hi Captain Bill
Rusk is an unleavened cooked dough used to absorb / bind liquid in the sausage and act as a filler; it seems to be generally limited to the UK. There's been some discussion about it here
http://forum.sausagemaking.org/viewtopic.php?t=2065&highlight=rusk

The recipe for rusk is here
http://forum.sausagemaking.org/viewtopic.php?t=339

[saucisson]

You should find the information on rusk in this thread:
http://forum.sausagemaking.org/viewtopi ... light=rusk

Dave

[BBQer]

I've never used it.

One recipe I made that called for it, I just put in crumbled bread and it was fine. Not the best solution, but I was working on the fly and had to use something.

[Wilf]

I've always used a little breadcrumb in our English bangers, seems to work fine, it just seems to keep the sausage a little bit softer.