Economy Rusk Recipe

Recipes for all sausages

Economy Rusk Recipe

Postby Parson Snows » Sat Dec 25, 2004 7:44 am

For rusk if price is not too important an absorption figure of 1 to 1 ½ lbs of water per lb of rusk should be aimed at however, a ratio of 2:1 is frequently employed.


Recipe for an economy rusk follows

Rusk (Economy)

• 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
• (pinch) of salt
• 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below)
• 6 ½ - 8 ¾ fl oz (185 -250 ml) water

Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

• Preheat oven to 450 °F (230 °C)
• Sieve the flour, salt and DOUBLE ACTION baking powder together.
• DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
• Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray
• Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
• Remove from the oven and using the tines of a fork split in half along its thickness
• Place back on tray with the opened faces upwards
• Return to oven
• Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
• Remove from oven and allow to cool on a wire rack.
• When cool using the large holes of a grater reduce to ⅛” (3 mm) particles.
• Store in airtight container and use as required

Hope that this is of some use to you
Kind Regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand


Postby ralphman » Fri Feb 10, 2012 1:59 am

i made this recipe today ready for my first batch of sausages, it made about 2 1/2-3lb of rusk i followed exact recipe but doubled it in size. after the 2nd cooking it still fely a little doughy so i cooled it, grated it in the food processor then spread it out on two baking trays and put it back in oven on gas mark 1/2 or 110c electrici turned the crumbs every 20 minutes then when it was near done i just turned the oven offand let the heat finish it off,when i came home few hours later it was all lovely and dry and an even very light golden colour, i have put it in ziplock bags,squeezing air out and have put it in the freezer to use as i need it

great recipe and very economical too
User avatar
Registered Member
Posts: 10
Joined: Wed Feb 08, 2012 9:29 pm
Location: east sussex

Postby saucisson » Fri Feb 10, 2012 5:08 pm

Excellent :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
Site Admin
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 1 guest