Rusk

Recipes for all sausages

Rusk

Postby golfermd » Sun Jul 29, 2018 3:01 pm

Many of the recipes here call for rusk. But I've yet to see a sausage recipe on YouTube calling for rusk. Is rusk all that normal?

Thanks...
Dan

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Re: Rusk

Postby wheels » Sun Jul 29, 2018 6:08 pm

Hi, welcome. It's used in most British sausages, but not Europe or the US.

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Re: Rusk

Postby golfermd » Sun Jul 29, 2018 6:31 pm

Thanks, Phil. I'd always wondered why...
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Re: Rusk

Postby texta » Tue Jul 31, 2018 11:50 am

if you watch scott rea on you tube you will find most of his use rusk ,all but one anyway the other one is boiled rice which i have used and that recipe is a keeper . but then he is an english butcher .
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Re: Rusk

Postby wheels » Wed Aug 01, 2018 2:39 pm

Hi Texta,

Welcome, out of interest, which is the one of Scott's that uses rice?

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Re: Rusk

Postby HKDave » Thu Aug 02, 2018 6:02 am

I think Texta is referring to this video... https://www.youtube.com/watch?v=DR4pNykc4tQ
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Re: Rusk

Postby petit couchon » Thu Aug 02, 2018 9:33 am

It was Scott's videos that inspired me to take up sausage making in the first place I followed his videos to the letter and even my first batch was for me perfect, now that iv'e gained confidence with the whole process I can now chop and change my recipies as i feel fit, but back on point I find that rusk definately adds a certain bite to the finished product that you don't find in ruskless sausages.
Not sure about rice though, does it change the taste and is the texture some what rubbery?
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Re: Rusk

Postby NCPaul » Thu Aug 02, 2018 10:59 am

I add rice to chicken sausage (and cook the rice in chicken broth) and find it improves the texture. As with rusk, the amount used plays a major factor. If there is too much, the rice or rusk will give up the moisture that it has when cooking as steam and bang goes the sausage. :D
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Re: Rusk

Postby wheels » Thu Aug 02, 2018 11:50 am

HKDave wrote:I think Texta is referring to this video... https://www.youtube.com/watch?v=DR4pNykc4tQ


An interesting video from Scott. The traditional method would be to cook the rice for longer.

His seasoning appears to be from Finney or one of the others - it's a pity that Scott doesn't say this.

The problem with these old recipes is that they may need adjusting to modern tastes. The sausage in the link has over 2% salt - far above a sensible level for both taste and health in today's world.

I've reworked many - maintaining the same % of spices in the sausage whilst reducing the salt is not just as simple as reducing the salt in the mix so it takes time though.

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