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Rye flour not the fine whiskey!
I was eating some rye and caraway crackers last night and thinking it would make a great sausage, maybe.
I'm thinking a fresh sausage with rusk made with rye flour. but to get the rye flavor I'd think i'd need to add to much rusk, but I've never used rusk so I'm not sure.
Has anyone seen a recipe like this before?

I think it's an interesting idea. You could add the crackers at 15-20 % easy. Maybe you could work out a beef on weck flavor profile using beef, beef stock and powdered horseradish.

I don't use it myself, but I believe that Carraway is quite a common flavouring in European Sausage.

As for the Rye, I'm somewhat at a loss as to how you could get the flavour to come through without adding so much of it as to make the sausage inedible.

You could try making homemade rusk but using rye flour instead? I'd be interested in what you come up with, big fan of that flavour profile.

I like Paul's idea of using the crackers for the rusk, at least for the test batch. I'll let ya's know what becomes of it when I make it....

Well work has me to busy to make sausage but I'm still thinking about this one, can one of you bakers out there tell me if I can make a rusk using 100% rye flour. I don't see why I can't, but then again I'm not much of a baker.

I can't see why you couldn't make a rye rusk. If not you could use a crispbread like the ones I made here:

http://www.localfoodheroes.co.uk/?e=725

I can look the recipe out for you if you want?

Phil

thanks Phil, I think I'll try making the rusk and give that a go first.