How To Make Rusk For Sausage Making.
Rusk is a traditional filler in sausage manufacturing in the UK. It is a filler and binder, which binds the meat and fat and ensures a moist and juicy sausage, and a great texture.Hard to find outside the UK, so why not make it yourself..

Rusk Recipe....
Ingredients
• 1 lb (450 g) plain/all purpose flour.
• salt.(a pinch of)
• 5 tspns baking powder.
• 6 ½ - 8 ¾ fl oz (185 -250 ml) water


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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..