Rusk in Bangers

[Epicurohn]

I tried Kutas' recipe for Bangers and it was really tasty, a little hard on the ginger for my taste. A couple of weeks latter I made another batch with half the ginger and substituted the rusk for Soy Protein. The sausage came out lacking in taste an more important with a mushy texture. Can this be attributed to the soy, or are there other factors that affect texture? What is the difference between rusk and yeasted bread crumbs (in the sausage)?

Thanks,

David

[sausagemaker]

Hi David

Can you please supply the recipe that you first started with & the one you have just made, this will enable us to compare them to see why;-
1. You have lost the flavour
2. The texture problem.
I ask this because there can be any number of reasons for both of these problems.
As for the replacing rusk with soy this can give you problems with water binding as soy likes water more than rusk & also competes with the salt for any available moisture, it is also worth noting that soy will not do anything unless it is fully hydrated some soy's can take up to 5 times there weight in water.
Please state the type of soy you have used.
Finally the difference between rusk & yeasted bread crumb is the yeast, rusk is made without yeast as the yeast in breadcrumb spoils the keeping quality of the sausage.

Regards
Sausagemaker

[Kaleb]

As for the replacing rusk with soy this can give you problems with water binding as soy likes water more than rusk & also competes with the salt for any available moisture, it is also worth noting that soy will not do anything unless it is fully hydrated some soy's can take up to 5 times there weight in water.

Sausagemaker,

This explains a lot! I have tried to make good "British" sausages without rusk for people with wheat and gluten intollerence but they are allways too dry. I noted that M&S do a range of sausages using pea flour and these are reported to be very good. I have tried to copy this recipe by making pea flour from dried peas but so far have not managed to make a really satisfactory sausage. I rather like the idea of sausages with a touch of pea! Any ideas?

[aris]

You can try ground oats too. Just stick oats in a food processor until fine, and subtitute for rusk.

[deb]

Aris, would fine oatmeal do the trick?

[aris]

Yes, I assumed it was the same thing? I just put some oats - as what i'd cook for breakfast in a food processor until fine.

[deb]

It probably is Aris. I might give it a try myself sometime, just to ring the changes. I assume you've used oats, how did it go?

[aris]

I think i added a bit too much - but they tasted fine, if a bit bready

Experiment a bit - I suspect oats will soak up any available or added moisture in a different manner. If I recall, the recipe said to use 5-7% oats. and about 10% liquid.

[Epicurohn]

Hi Sausagemaker,

These are the before and after Bangers recipes:

Recipe#1 Recipe#2

Meat/Fat 5# 5#
Water 2 cups 2 cups
Salt 2 Tbsp 2 Tbsp
White Pepper 1 tsp 1 tsp
Sage � tsp � tsp
Ginger � tsp � tsp
Mace 1 tsp � tsp
MSG 1 tsp 1 tsp
Rusk 3/4 cup
Soy Protein � cup

The only data I have on the Soy is that it's 80%, I bought it from Butcher&Packer.

Thanks,

David

[Epicurohn]

Sorry about the missprint on the previous posting. I tried to make a table but once posted the editor just bunched up the info. Will post this up separately latter.

Sorry,

David

[sausagemaker]

Hi David

It would appear that your problems are revolving around the soy 80% This means 80% protein by the way, so would come into the realms of a concentrate and should be hydrated with about 3.5 - 4 times as much water. 1/2 cup of this is too much it is this that is masking the flavour & making it mushy, you really do not want any more than 2 - 3% after this it will start to taste.
Commercially we would use this to bind the fats & give a protein boost if there is insufficient in the meats.

Hope this helps

Regards
Sausagemaker

[Epicurohn]

Will try.

[Epicurohn]

Hi Sausagemaker,

Tried your suggestions with different recipes for fresh sausage and it worked fine. I like the bite and binding SP provides but it still adds a bit of taste with under 3% content.

I'll try making my own rusk and see how it goes.

Thnaks,

David

[sausagemaker]

Hi David

I am please it has worked out for you, about the taste I am afraid that the trade off when using soya, but after awhile you won't even notice it.

Regards
Sausagemaker