Freezing Rusk
Posted: Wed Jan 18, 2017 1:56 pm
Hi All,
Am about to try my second batch of sausages, but the first were so good that (living overseas where it's unavailable) when back in the UK over Xmas, I picked up a few KGs of rusk to bring back with me, but realise I simply don't have cupboard space for it.
Is it ok to freeze this rusk/store in the freezer, defrost (in fridge) when needed, make the sausages and then re-freeze? I guess I could portion it up into batch-sized bags for ease of use.
Does the freezing affect texture/taste/water absorbtion? I'm guessing it would extend shelf life, if nothing else.
Thanks for any pointers!
D.
Am about to try my second batch of sausages, but the first were so good that (living overseas where it's unavailable) when back in the UK over Xmas, I picked up a few KGs of rusk to bring back with me, but realise I simply don't have cupboard space for it.
Is it ok to freeze this rusk/store in the freezer, defrost (in fridge) when needed, make the sausages and then re-freeze? I guess I could portion it up into batch-sized bags for ease of use.
Does the freezing affect texture/taste/water absorbtion? I'm guessing it would extend shelf life, if nothing else.
Thanks for any pointers!
D.