www.sausagemaking.org

Interested in feedback, views or concerns before making any rash decisions.

I don't use it but would be interested in the ingredients spec. Whilst rice is good, it adds a flavour of it's own.

Phil

Scobies were pushing it to me today.

Roughly twice the price, but you only need half as much (and add the missing weight in water apparently)

Specs etc are here http://www.scobiesdirect.com/PDF%20Spec ... 1SO008.pdf

Not sure myself yet...

and not exactly sure how they can call it 'pinhead rusk' really

quietwatersfarm wrote:Scobies were pushing it to me today.

So if its that good and they are pushing it I myself would be asking for a free sample (enough to mak a batch of sausage)

Roughly twice the price, but you only need half as much (and add the missing weight in water apparently)

Defiantly be asking for free sample

Not sure myself yet...

and not exactly sure how they can call it 'pinhead rusk' really

It is strange that you should post this now as this (gluten free) came up in conversation in the context of sausage,

I was thinking of making some Rusk as per the forum using gluten free flour

Input

Robert, to me rusk made with gluten free flour would be 'rusk', fair enough. This is 'vegetable flakes' so not really 'pinhead' or 'rusk'

am having a sample to try

The spec just shows it as vegetable flakes but doesn't include an ingredients list. If you sell a pre-packed product, do you just show 'vegetable flakes' on your product's ingredients list?

Ah, the Halal declaration shows it: Pea flakes (Pisum Sativum)

There's other threads here about pea protein/flour. IIRC, captainwassname used it.

Phil

Phil, exactly!

How is it 'rusk' at all?

not saying it isnt a perfectly good product but do you think it would really be a like for like substitute?

IIRC, pea protein is more of a soya/milk powder replacement. Whether this is the same? You'd guess that the texture would be different.

But, in answer to your quest: No, I don't see how it could be classed as like-for-like.

Phil

wheels wrote: I don't see how it could be classed as like-for-like.

The only way to find this out would be (I am assuming) is to do a blind taste test for mouth appeal/texture and so forth

I stand corrected! I should have said, "In my opinion, I don't think that it could be classed as like-for-like."

Phil

Hi QWF,

Can I ask how you got on with this? I'm interested in taking all of my stuff gluten free.

Thanks for your help

It 'worked' perfectly well as a filler/binder but didn't taste or feel quite like rusk. This often wouldn't matter as it can be part of a perfectly tasty sausage. TBH though I think I prefer the scalded rice.

Perhaps not so good for an intended 'gluten free' version on a 'like for like' basis. For that, perhaps stick with using homemade rusk from gluten free bread crumb?

Thanks for the feedback.

I'm not sure making my own rusk is an option yet (I'm a butcher, as opposed to making it for myself) but I'll add it to my list of things to do.

Thanks again for your answer.