www.sausagemaking.org

Has anyone ever used breadcrumbs from a baker?

I noticed a local baker, a very good one by the way, occasionally has bags of it and yesterdays bread he gives away to feed the birds, it'll probably have bits of crust in and maybe come from different breads but would this matter?
My butcher said he'd supply me rusk but he uses a medium not pinhead as he says the latter makes sausages too pappy and I'm not sure which is best to use.

I'd try making it but I'm sure I'd muck it up

In total honesty -- I would not due to the fact that it is a yeast base

Wheels has already put up a link for making your own -- it really looks dead easy -- I just took a peek and my thinking is if one can make a cuppa then one could make it

viewtopic.php?f=1&t=339&p=2173

Thanks BriCan,
I did look at that link some time ago but due to a current physical condition I can't use a grater or rolling pin and don't have an attachment for my Kenwood, I suppose I could get a cheap blender?

I still think I'd muck it up though so I'll probably just buy some from the main site.

Andy