Rusks-where to get it

[Mt-Ed]

I was reading about rusks in sausage making. Are these something that are commonly sold at sausage making supply outlets? I can't recall every seeing them for sale in the catalogs I've received. Thanks in advance for any leads!

Ed

[tommix]

I believe rusks are more common in the European countries, here in the states we use soy protein concentrate or non-fat dry milk as a binder. Hopefully some of the members from across the pond can explain it better. I have never seen them advertised in any of my sausage making catalogs that I get.

Tim

[NCPaul]

A recipe can be found here:

http://forum.sausagemaking.org/viewtopic.php?t=3176

about halfway down the page. In recipes that call for rusk, I use unseasoned breadcrumbs and reduce the liquid by 1/3.

[Gill]

I followed that recipe and it does indeed make lovely rusk. However, it was murder to grate once it had cooled. I'm sure I read somewhere that it's much easier to grate or blitz in a food processor if the rusk is still warm. I intend to try that the next time I make rusk.

[wheels]

That's what I do. I've never used bought rusk, I always make this recipe but cook it for longer. I also grind it warm and then dry it further on trays for a couple of days.

I use it at 1½:1, water: rusk.

HTH

Phil