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Howdy
This past weekend I made some Beef Bangers. First time to make a sausage with Rusk or breadcrumbs.

It was 5 pound batch of Beef using 2 eggs, 1 cup ice water, and 3 cups breadcrumbs, besides the herbs and spices. It was a nice, moist sausage, and flavorful!

Question: Am I supposed to be able to taste the breadcrumbs? Also, it firmed up the farce so as to require hydraulics to push it thru the stuffer--well, it seemed that way to me.

What is the usual ratio of Beef / meats to rusk?

thanks for looking

Rex
aka Polka

Hi Rex

The egg would firm the mix up. In a typical 'banger' I would use 77% Meat, 13% Water, 8% Rusk and 2% seasoning or thereabouts. It's not prescriptive. Many commercial sausages a have far more filler, and some people prefer a lot less.

For me, it's not about the economics. It's that,without the rusk, the sausage just doesn't have the characteristics to be a classic British sausage.

Phil

Phil
does that translate into about 175 g to 200 g of rusk in 2.2 k of meat?
R

For your 2.2kg of meat, 8% rusk would be 229g, 13% water 371g.
Man, I'm a little rusty at the math, but I'm sure I got it right, if not someone with set me straight.

And I'd also like to know if you're suppose to taste the rusk? I've only done one recipe using it.

No your not supposed to taste the rusk as a separate entity.

HTH

Thanks Wheels, and DanMcG for your time and trouble to answer. Next time I will recalculate this one. I definitely tasted it when first bite, but it disappears in the remaining flavors as the lunch progresses.

Again, much obliged!

R

Welcome to the forum. I like the use of stock in place of water, my water has hardly any flavor.

It looks good. Welcome.

Phil