To Rusk or not to Rusk

[Vernon Smith]

Tks chaps,
I don't have a blender. Meanwhile, can I mix regular rolled oats and mince with the meat? Might be a bit coarse but I don't think it will spoil the sausage.

[saucisson]

Hi Dave,

Much as Lee said, I blitz 100g oats in a blender until oatmeal and add to meat mix with 100ml water, just as if it was rusk.
Dave

May I ask why? Why use oatmeal instead of rusk, I mean?

Haggis I use rusk in sausages.


Vernon, any sort of mechanical chopper will do, food processor, hachoir/mezzaluna or pestle and mortor if you fancy some excercise, or maybe mill the oats through the mincer with the finest screen you have before adding to the meat. It's probably worth a test run just putting the oats through with the pork as you suggested because that will be the easiest way of doing it.

[Ianinfrance]

May I ask why? Why use oatmeal instead of rusk, I mean?

Haggis I use rusk in sausages.

Doh!!! thanks very much.

[grant]

Hi all,
I'm afraid I have to disagree with most of you chaps because I dont think there is a need for any 'fillers' in sausage. Personally, I dont think you can beat the flavour and texture of a good whole meat and fat banger.
As for the filler soaking up the fat; why would you want to do that! That dribble of warm and unctious nectar running down your chin is half of the fun.
Hot sausage inbetween two slices of bread ......... NOW YOU'RE TALKING!
That is where the bread belongs with lashings of butter.

Grant.

[Vernon Smith]

Grant,
I have tried with and without rusk and like all good friends we must agree to disagree. Holding the fat in the sausage in my opinion adds to the flavour. Running out is to be avoided. We seem to be in full agreement however over "healthy eating". It should be avoided at all costs. Personally I get extremely worried if my cholesterol level drops BELOW CRITICAL!
Vernon

[grant]

Hi Vernon,
You are right of course, we must agree to disagree.
You might be interested in one of my recent posts: 'Not a recipe as such'
in the recipe section, it's delicious!
As I lay here in the heart unit of the North Staffs Infirmary, I am insisting that my treatment must follow the tried and tested formulae of the 'Homeopathy regime' (a little of what you fancy does you good) and as we speak, I am being infused with liquid pork fat. (hold on a minute, I'm just lighting a fag ........ just knocked my sodding beer over)
On a serious note though; I haven't forgotten our correspondance Re: POLISH BOILING RING and have been searching for the recipe for ages. Have contacted Polish, Roumanian and Hungarian companies but no luck at all.
I have saved your email address and should I be lucky, I will forward to you ASAP.

In the meantime, I send to you my kind regards,

Grant.