Good article. Growing up in the southern part of the U.S., I learned the term "rusk" as a synonym for the twice baked bread marketed as "zwieback" used as a teething aid for babies. Back in the 19th century it was survival rations. I still use hummus on rusk as backpacking food. I've grown up making sausage and what was used in the southern U.S. was bread crumb. My grandmother always tossed the heel ends of a loaf into the deep freezer. When it was fall and time to make sausages; the bread would be put in a 250F oven until thawed and dried. Then put between two cloths, the rolling pin would be used to crush. This was the filler and binder for the sausage. Keep up the good work. I love learning about the differences in culinary custom from across the pond.
Scott rea I’m a chef who butchers his own where he can, hunts his own and loves his job. You my friend are an awesome influence, find of Knowledge and teacher to those who want to know what it’s all about. Triply thank you for doing your bit to keep the dying skills alive because not many could. I’d love to get together and catch cut and cook with you, all the best to you sir
I was satisfied that you showed us the old-school butcher's recipe of using rice as a binder...now, I think I'll have to try both. For health reasons, I have to make all my food from scratch...you have no idea how helpful you've been. A huge thank you.
Just screenshot the recipe because I've watched this video so, so many times. It helps me make British sausages in the US and I'd be lost without it. Ofc, alongside your basic sausage making one that breaks everything down clearly. Ty again for keeping my family able to taste home :)
I was looking online for rusk. I'm in the USA, then this episode called me over. What the heck is in this presentation to dislike? Wow, people!! Thanks Scott!
If you are not big on baking, in the US you can get Sailor Boy Pilot Bread, it is essentially hard tack and I have found that grinding it up works in any recipe that calls for rusk.
BUCKWHEAT RUSK. Thanks Scott for a great set of videos. Your rusk process works well but my brother is gluten free so I have made 2 batches of rusk substituting Buckwheat for flour. It looks awful when cooked - flat and cracked, but after blitzing in the Magimix it works fine in the mix and soaks up the water. Sausages taste pretty much normal. THANKS for giving us such a great set of insights.
I was wondering the same thing and was going to try rice flour as I've seen rice flour as a good binder for sausages. Thanks for mentioning Buckwheat as I forget about it sometimes.
Thank you so much. Lived in Preston about 5 years in the 90th. Although we got good sausages over here in Germany i miss the english bacon, gammon and sausages. So i got myself a sausage maker this xmas. Big hugs.
I don't know if i'll ever make my own sausage or butcher my own pig head, but I'm glad you're out here letting people know how. Plus your voice is really relaxing so that definitely is a plus
I just want to say what a great service you provide. I do enjoy making my own sausages and in the US our sources of UK processes are limited. You truly bridge that gap. Keep up the great work! I watch each and every one of your publications! Thanks!
You are a saint, sir! I just discovered your black pudding loaf video and was looking for a way to make rusk at home. Your channel is a treasure trove!!! Much appreciated!!!
AAAAAAHHHH HOW DO I LIKE THIS VID 20000 TIMES!!!!! From across the pond thank you for teaching me proper sausage making.
4 роки тому+1
Have you ever tasted Joshinville Spicy Italian Sausage? It is the most popular type sold on earth. I am not claiming that other nations do not make good sausages. What I am saying is you are blind if you can not find good sausages in America. It is no different than American winemaking when it surpassed the French in the 1970s during blind tastings. The best quality and value are bought the most. NO? I have found American sausage brands in more foreign countries than any other. Even more than the Canned hotdogs from Russia in Central Asia. Honest people vote with their feet and wallet. If British bangers were better quality than the Yanks then they would be imported and bought more. The sad truth is Americans use less fat and more meat, plus they never use fillers and starches for front line products like Johnsville. Do you agree? Even at IHOP the low-quality sausage is better than in the EU equivalent. That being said both are not very good.
Just because something is found everywhere does not make it good. I’d like to see proof of your claim that this particular spicy Italian sausage is the “most popular type in the world” cos frankly I’ve never heard of it. You also state that american sausage uses more meat and less fat and you seem proud of this, so I think I see the issue. A sausage is meant to be fatty......ask anyone, from any culture that makes great sausages, like the Germans, the Poles, the English or the Italians(from Italy, not New York).....they all agree that a good sausage is juicy and rich, not lean and dry as they tend to be if there isn’t enough fat in them. Yes America does some great foods(you also do many, many disgusting ones, but that’s bye the bye) but you are not the best at everything, in spite of the advantage of numbers.
@@catzkeet4860 as an American i agree whole heartedly. There are much better foods out of the states. Lots of lovely stuff here too, but were hardly the sausage experts lol 😆
husband just recently got me sausage making kit. I have been through a lot of videos 30 and your the first person that I came a across that talked about rusk. Went to the local meat market asked questions about this and they had no clue what I was talking about. I am now really excited to start practicing to make sausage for our summer BBQ. Thank you for your time Sir
Made this exactly as Scott Rea says and it turned out perfect. My blender turned it into pin head but it was fine. I've made Lorne sausage using his recipe too and it's been in the fridge overnight ready for tea tonight. I'm serving it with rumbledethumps and baked beans. Great tutorial Scott Rea, I never thought I would make rusk.
Good lord it works well.. For those questioning the point of using this over breadcrumbs.. Just try it. it's like a flavor magnet, and it holds moisture unbelievably evenly.
I had never made sausage before today. I probably never would have without inspiration from Mr. Rea. The grinding and seasoning part went well. A bit tedious using a KitchenAid grinder, but I love a good cooking project. I fried some patties for a taste test. Not bad. But wait. Didn't Mr. Rea say that rusk was the key to moist, succulent sausage? I live in the middle of Texas, so rusk is about as obtainable as 10 pound bags of hens' teeth. So Mr. Rea's rusk it is. I baked up a batch, shredded it per this video, hydrated it, and eyeballed a handful or so, mixing it with my 4 pound sausage batch. Bob's your uncle, mates! My rookie batch of sausage went from pretty good to amazing!!! Fellow Yanks, ya gotta try this stuff. Ya don't need to shovel the stuff into your mix. Just add a little at a time until your mix gets like some of the SRV Sausage Masterclass videos. Cheers, Mr. Rea!
I was a butchers apprentice in Manchester UK 50 yrs ago. Today you can just buy japanese panko breadcrumb, moisten with milk to make a panade and you're all set. I want to make cumberland sausages, living in America now. Can't get decent bangers here. I still remember how to hand link after all these yrs.
Thank you! Just trying to make square sausage for my son who spent 2 years working in Glasgow and won’t shut up about his morning rolls and sausage breakfasts. The recipe calls for rusk and although I substituted panko bread crumbs for the first try, I’ll definitely use this for next time! Thanks again! 🇨🇦
Thanks Scott. Really appreciate this. Will be using it for my homemade Scottish square sausage/ Lorne sausage. Hard to find here so I have to make myself. All the best from Peachland BC Canada. :)
I made pork sausage using your technique. I even made rusk for it. I will never buy sausage from the grocery store again. My sausages turned out great with excellent flavor. Thank you for sharing your videos. I still need to practice tying them but still look great.
Made my 1st batch of rusk today. I ended up with "pinhead" rusk as, my only device for pummeling this is a Blendtec blender. Pretty hard biscuits! Going to add it to homemade burger [5lbs sirloin + 30% fat-trim from a packer brisket] so we'll see how I do. High hopes! Thanks Scott, you have inspired me to cook again.
Thanks again. I noticed that when you showed us how to use rusk in making sausage, you weighed the water, ie: one pound, but in the making of the rusk, you used a fluid measurement. Not much difference I guess but I just wanted you to know I was paying attention. Wonderful series, thank you again very much.
Love your channel mate! Here in the Czech Republic we use beef for binder. Try it for sometime, it´s very simple. You just go for nice lean pork, some pork belly (fat equals taste) as usual but use the minced beef as a binder instead of rusk and use nice clear and ice cold beef stock instead of water. Your taste buds will just explode!
I was in Czech last summer. Was wondering is that the sausages that go into the roll, they call a rholik or something different. A different sausage you make ? Please excuse the spelling
@@gabrieldovido7019 hey there! Hope u enjoyed your stay there. The roll is called rohlik and that sausage is called parek (sandwich is called simply sausage in a roll). The sausage itself is a different kind od sausage typical for Central Europe countries, it should contain high meat percentage (usually pork and beef). The structure is delicate and minced. After cooking the sausage is smoked for a bit for aroma. Its typicaly served with mustard And/or ketchup.
Thank you Scott I used Bread crumbs in my Venison sausage last fall it worked good. However I'm sure this will give my sausage a deferent texture. so I cant wait to try it out. I also added leeks to my sausage mix this year. It's the best I've ever made. And I owe it all to you and your great recipes.
Brilliant tutorial to make rusk. I've always wondered what it is exactly, now I know and now I know how to make it. I'll be using it in Lorne sausage which looks delicious. Great video and channel.
Scott, Thank You so much. I love making sausage, but some of the ones I make just aren't juicy enough. I enjoy your videos, and get some good pointers, but this one is a game changer. Thank you very much. Keep 'em coming and I'll keep watching. Cheers Larry
I feel & hope I'm in the right place. All a bit biscotti, this process, except for the flavouring. It's good to know what goes into a flavoursome, juicy sausage. Great fun, making sausages, and it's a relief when the links start to appear; best handled in order (like a reverse dictionary: Austen, absinthe). Sausages may not be on the menu this afternoon but I may have inspired myself to hit the kitchen and make rusk-like biscotti this afternoon, with the usual dwelling on happy kitchen times of the past. Love that Magimix!
This is great! As an Aussie in the US, I'm really considering making my own sausages, and I'm pretty sure that rusk is what makes the difference in flavour and texture!
Works a treat Scott, my Sausages have never been better, one thing I have started doing is putting the spice mix in half the water and letting it sit for 20 minutes, seems to get the flavouring more evenly distributed.
I live in a small city 200kms inland from Sydney and we have a few factories here. One makes breadcrumbs and rusk. My mate worked there as a maintenance engineer. They make huge loaves of very hard crusted bread and grind them into various crumbs. Apparently the make several tons a day. It's hard to imagine where they all go. I'll be using your method thanks, great video and as interesting as always. Thanks.
Got into a right pickle making this. The resulting baked product was so hard I had no kit in the kitchen equal to the task of grinding it! I guess Scott has some more robust gear than I have, and I think his Rusk wasn't so hard for some reason. To be on the safe side in future I'm going to process the crumbs once the Rusk is baked, and dry them out in the oven. That said, my first effort seems to have produced a decent sausage.
Scott, thank you! I have enjoyed your channel for a couple of years now. The sausage making was interesting, but hard to obtain rusk in the US. I was excited when you showed us how to use rice as a binder. Now, you have shown us how to make the rusk. Thank you for your wealth of knowledge. Kevin
Watched a vid yesterday on how to make Scottish square sausage and dismissed the idea as it called for Butchers rusk which I’d never heard of .. voila 24hrs later your vid shows up on my feed .. fantastic mate im off to buy the ingredients . You explained that PERFECTLY.. cheers 🍻 👍🏴
Here in Aussie this mix soft baked is called damper....As the hard baked product its refered to as tack usually made into biscuits to be pulverized at a later date on camp as flour or soaked as you did!!!!!!! Love ya work Scott legendary stuff!!!!!!!!!!!!
I was right, SRP rusk. I should try this, our polish and Italian sausage have loads of fat that runs all over the grill. This would lock that flavor in. Thank you Scott.
I followed a very similar recipe and procedure once that I got online, but I would say don't let them get TOO dry before trying to grate. I did and it was like trying to grate concrete. Better to grate when there is still some moisture in them, and then dry them further afterwards. Otherwise another excellent vid from the SRP!
This American Cousin appreciates this fine, easy to understand vid. Thanks for the conversions! It really helps (even though I usually work in metric units).
Thank you, Scott! Since I saw your sirloin/Guiness vid lately, I'm infected with the idea of making sausages. I already realised that the rusk you used is a point in trying to copy your instructions there. Now this one defines a standart from which I can start off. Fillers may vary. As the norwegian guy down below stated that many up there are using milkpowder as a filler. I used to make breadcrumps from leftover breadrolls. Like them better than the factory made stuff. But their dough of course contains yeast as well. I think many things can be used as a filler. And then bring different results. But this is a standart that everyone could always refer to, no matter what country. From this, anyone can start off and then report: " I've tried with gram flour and it worked out .....?" I'll stay tuned. Thanks again!
You, sir, are a Godsend. I live in Zurich and have to use Zweiback as rusk - which does ok. I can't wait to try this for my next batch of Lorne Sausage!
Hey thank you so much for the video . Very useful .here in Canada the answer to rusk is use more fat . I've made three batches of sausage . I'm a beginner and every time they're dry and crumbly I'm anxious to start a new batch with your Rusk hopefully I'm hopeful that the results will be great I'm going to make your week pork sausage it looks so good thanks a lot bud
I’ll be making this very soon, sausage stuffer arrived, buying a decent mincer soon, just renovated the kitchen, commercial look in my home, just need to harvest a red deer soon, and I’m all set.
You legend!! I gave up trying to find rusk in the US for my bangers, and my UK family refusing to post it overseas. Now I have home made rusk and an excommunicated family :-)
Thanks be to God! Thank you so much for this video. Just back from visiting Ireland and of course we are now addicted to Irish Breakfast Sausage, and of course, I couldn't figure out what made the texture so unique, so I looked up recipes as they cannot be bought near me and low and behold, I had no idea what kind of "bread crumbs" they were even talking about. Thanks for this very informative and useful video
I did this but with corn bread that the wife made, I baked it again and put it in a pestle and mortar, the summer sausage turned out pretty great for my first time!
Man, thanks for this video! I tried to make sausages before but they were meh. After wtahcing your porc and leak and this one video I JUST made the awesomest sausages ever. I soaked the rusk in a red wine réduction sauce I made myself and added a bit more wine to the meat when I was kneading it. The texture is great and they're delicious and juicy!
For those of us in the USA, I just purchased a 10 oz canister of seasoning for English bangers. The company's name is The Sausage maker. $6.50 for 10 oz canister. Haven't tried it yet, I just received it.
Hi Scott; just wanted to say how much I enjoy your videos, with your soothing presentation style.... The intro to the newer videos are great, perfectly suited.! Top-notch UA-camr, thanks for sharing your knowledge.
Thank you for doing this video. I’m working in China right now and I make 30kg -70kg of sausages a week for a small side business. I want to add English style sausages to my menu and I cannot find rusk here anywhere. I love your videos.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Good article. Growing up in the southern part of the U.S., I learned the term "rusk" as a synonym for the twice baked bread marketed as "zwieback" used as a teething aid for babies. Back in the 19th century it was survival rations. I still use hummus on rusk as backpacking food.
I've grown up making sausage and what was used in the southern U.S. was bread crumb. My grandmother always tossed the heel ends of a loaf into the deep freezer. When it was fall and time to make sausages; the bread would be put in a 250F oven until thawed and dried. Then put between two cloths, the rolling pin would be used to crush. This was the filler and binder for the sausage.
Keep up the good work. I love learning about the differences in culinary custom from across the pond.
Scott rea I’m a chef who butchers his own where he can, hunts his own and loves his job. You my friend are an awesome influence, find of Knowledge and teacher to those who want to know what it’s all about. Triply thank you for doing your bit to keep the dying skills alive because not many could. I’d love to get together and catch cut and cook with you, all the best to you sir
Chef fell down the stairs I was told just after the new rusk chicken zinger delivery came 😭
I was satisfied that you showed us the old-school butcher's recipe of using rice as a binder...now, I think I'll have to try both. For health reasons, I have to make all my food from scratch...you have no idea how helpful you've been. A huge thank you.
Thanks from Adelaide Australia, A Rusking I will go. I'm now subscribed, thanks for your efforts.
I come back here every time I make rusk, you keep my family in British style sausages in the US!
Thank you.
Just screenshot the recipe because I've watched this video so, so many times. It helps me make British sausages in the US and I'd be lost without it. Ofc, alongside your basic sausage making one that breaks everything down clearly.
Ty again for keeping my family able to taste home :)
Thank you, thank you for keeping these old recipes alive!!! Thanks again from the USA!
Aaron: Where can one buy rusk in the USA?
I was looking online for rusk. I'm in the USA, then this episode called me over. What the heck is in this presentation to dislike? Wow, people!!
Thanks Scott!
I agree - this is amazing. so clear!! I'm off to Scott's sausage recipes now
If you are not big on baking, in the US you can get Sailor Boy Pilot Bread, it is essentially hard tack and I have found that grinding it up works in any recipe that calls for rusk.
BUCKWHEAT RUSK. Thanks Scott for a great set of videos. Your rusk process works well but my brother is gluten free so I have made 2 batches of rusk substituting Buckwheat for flour. It looks awful when cooked - flat and cracked, but after blitzing in the Magimix it works fine in the mix and soaks up the water. Sausages taste pretty much normal. THANKS for giving us such a great set of insights.
I was wondering the same thing and was going to try rice flour as I've seen rice flour as a good binder for sausages. Thanks for mentioning Buckwheat as I forget about it sometimes.
Thank you so much. Lived in Preston about 5 years in the 90th. Although we got good sausages over here in Germany i miss the english bacon, gammon and sausages. So i got myself a sausage maker this xmas. Big hugs.
I don't know if i'll ever make my own sausage or butcher my own pig head, but I'm glad you're out here letting people know how. Plus your voice is really relaxing so that definitely is a plus
I just want to say what a great service you provide. I do enjoy making my own sausages and in the US our sources of UK processes are limited. You truly bridge that gap. Keep up the great work! I watch each and every one of your publications! Thanks!
You are a saint, sir! I just discovered your black pudding loaf video and was looking for a way to make rusk at home. Your channel is a treasure trove!!! Much appreciated!!!
Thank you so much Scott. Love your game meat videos.
Thanks for this been wanting to know what Rusk is. Miss my U.K sausages here in Canada.
AAAAAAHHHH HOW DO I LIKE THIS VID 20000 TIMES!!!!! From across the pond thank you for teaching me proper sausage making.
Have you ever tasted Joshinville Spicy Italian Sausage? It is the most popular type sold on earth. I am not claiming that other nations do not make good sausages. What I am saying is you are blind if you can not find good sausages in America.
It is no different than American winemaking when it surpassed the French in the 1970s during blind tastings.
The best quality and value are bought the most. NO?
I have found American sausage brands in more foreign countries than any other. Even more than the Canned hotdogs from Russia in Central Asia.
Honest people vote with their feet and wallet. If British bangers were better quality than the Yanks then they would be imported and bought more. The sad truth is Americans use less fat and more meat, plus they never use fillers and starches for front line products like Johnsville. Do you agree?
Even at IHOP the low-quality sausage is better than in the EU equivalent. That being said both are not very good.
Just because something is found everywhere does not make it good. I’d like to see proof of your claim that this particular spicy Italian sausage is the “most popular type in the world” cos frankly I’ve never heard of it. You also state that american sausage uses more meat and less fat and you seem proud of this, so I think I see the issue. A sausage is meant to be fatty......ask anyone, from any culture that makes great sausages, like the Germans, the Poles, the English or the Italians(from Italy, not New York).....they all agree that a good sausage is juicy and rich, not lean and dry as they tend to be if there isn’t enough fat in them. Yes America does some great foods(you also do many, many disgusting ones, but that’s bye the bye) but you are not the best at everything, in spite of the advantage of numbers.
@@catzkeet4860 as an American i agree whole heartedly. There are much better foods out of the states. Lots of lovely stuff here too, but were hardly the sausage experts lol 😆
Thanks Scott, I’m in Canada and we can’t get it here either! I’ve been using breadcrumbs for years, but I will be doing rusk in future!
So glad i found you thank you for this . Canada xx
Best channel on UA-cam.
At 11:09 minutes: I perked up.
love this... I have often wondered about rusk each time you mention using it. Thanks a ton Scott!!!!
husband just recently got me sausage making kit. I have been through a lot of videos 30 and your the first person that I came a across that talked about rusk. Went to the local meat market asked questions about this and they had no clue what I was talking about. I am now really excited to start practicing to make sausage for our summer BBQ. Thank you for your time Sir
Made this exactly as Scott Rea says and it turned out perfect. My blender turned it into pin head but it was fine. I've made Lorne sausage using his recipe too and it's been in the fridge overnight ready for tea tonight. I'm serving it with rumbledethumps and baked beans. Great tutorial Scott Rea, I never thought I would make rusk.
Good lord it works well..
For those questioning the point of using this over breadcrumbs.. Just try it. it's like a flavor magnet, and it holds moisture unbelievably evenly.
Greetings from Canada🍁 Thank you Scott, Mum will be pleased now that I can make a proper Scottish square sausage for her lunch.
I had never made sausage before today. I probably never would have without inspiration from Mr. Rea. The grinding and seasoning part went well. A bit tedious using a KitchenAid grinder, but I love a good cooking project. I fried some patties for a taste test. Not bad.
But wait. Didn't Mr. Rea say that rusk was the key to moist, succulent sausage? I live in the middle of Texas, so rusk is about as obtainable as 10 pound bags of hens' teeth.
So Mr. Rea's rusk it is. I baked up a batch, shredded it per this video, hydrated it, and eyeballed a handful or so, mixing it with my 4 pound sausage batch.
Bob's your uncle, mates! My rookie batch of sausage went from pretty good to amazing!!!
Fellow Yanks, ya gotta try this stuff. Ya don't need to shovel the stuff into your mix. Just add a little at a time until your mix gets like some of the SRV Sausage Masterclass videos.
Cheers, Mr. Rea!
I truly appreciate how you still sift your dry ingredients, a whisk is not the same.
I was a butchers apprentice in Manchester UK 50 yrs ago.
Today you can just buy japanese panko breadcrumb, moisten with milk to make a panade and you're all set.
I want to make cumberland sausages, living in America now. Can't get decent bangers here.
I still remember how to hand link after all these yrs.
Tried making rusk this way for the first time, looks exactly like yours, hope it works out in the sausages soon!
Thank you! Just trying to make square sausage for my son who spent 2 years working in Glasgow and won’t shut up about his morning rolls and sausage breakfasts. The recipe calls for rusk and although I substituted panko bread crumbs for the first try, I’ll definitely use this for next time! Thanks again! 🇨🇦
Scott is the greatest of all time
Reminds me a bit of making Italian biscotti :)
Thanks Scott. Really appreciate this. Will be using it for my homemade Scottish square sausage/ Lorne sausage. Hard to find here so I have to make myself. All the best from Peachland BC Canada. :)
Excellent video Scott...thank you so much...
I made pork sausage using your technique. I even made rusk for it. I will never buy sausage from the grocery store again. My sausages turned out great with excellent flavor. Thank you for sharing your videos. I still need to practice tying them but still look great.
Getting ready to make some square sausage - and just tried this recipe. It's a keeper!
Patrick Duncan Jacobs cream crackers. Me granny used
I LOVE your channel. You are a well of useful information to draw from. Thank you, from the bottom of my heart. Rock on!
Made my 1st batch of rusk today. I ended up with "pinhead" rusk as, my only device for pummeling this is a Blendtec blender. Pretty hard biscuits!
Going to add it to homemade burger [5lbs sirloin + 30% fat-trim from a packer brisket] so we'll see how I do. High hopes!
Thanks Scott, you have inspired me to cook again.
Most interesting bread crumb video I've ever seen. ( I'm currently at one video ) 👍
To Jeff Ward: Is rusk the same a bread crumb? Could I not use this in its stead?
Can u make some
Sausage
From veg protean
Hare Krishna
Could u use fallefel mix
@fung whyou That's sad. SRP nailed it, no need to watch others.
@@firstandlastswagman269 I've used couscous.
Thank you for showing us how to make our own rusk. Now time for some sausage making!!
Super video and information. I am going to use this in my chicken, spinach, feta sausage recipe!!
Thanks again. I noticed that when you showed us how to use rusk in making sausage, you weighed the water, ie: one pound, but in the making of the rusk, you used a fluid measurement. Not much difference I guess but I just wanted you to know I was paying attention. Wonderful series, thank you again very much.
Wow , what an excellent and inspiring video , this is already on my to try list . Thank you so much for sharing .
Love your channel mate! Here in the Czech Republic we use beef for binder. Try it for sometime, it´s very simple. You just go for nice lean pork, some pork belly (fat equals taste) as usual but use the minced beef as a binder instead of rusk and use nice clear and ice cold beef stock instead of water. Your taste buds will just explode!
I was in Czech last summer. Was wondering is that the sausages that go into the roll, they call a rholik or something different. A different sausage you make ? Please excuse the spelling
@@gabrieldovido7019 hey there! Hope u enjoyed your stay there. The roll is called rohlik and that sausage is called parek (sandwich is called simply sausage in a roll). The sausage itself is a different kind od sausage typical for Central Europe countries, it should contain high meat percentage (usually pork and beef). The structure is delicate and minced. After cooking the sausage is smoked for a bit for aroma. Its typicaly served with mustard And/or ketchup.
@@jerseyhovidea Yes had a great time Ghana you Thanks for explaining my friend I fancy one now!
Was getting ready to order this from the UK till I watched your video. Awesome and thanks!!!!!!
Thank you Scott I used Bread crumbs in my Venison sausage last fall it worked good. However I'm sure this will give my sausage a deferent texture. so I cant wait to try it out. I also added leeks to my sausage mix this year. It's the best I've ever made. And I owe it all to you and your great recipes.
So thats how they do it in the UK ! GREAT SHOW!! 😊
Brilliant tutorial to make rusk. I've always wondered what it is exactly, now I know and now I know how to make it. I'll be using it in Lorne sausage which looks delicious. Great video and channel.
Scott, Thank You so much. I love making sausage, but some of the ones I make just aren't juicy enough. I enjoy your videos, and get some good pointers, but this one is a game changer. Thank you very much.
Keep 'em coming and I'll keep watching. Cheers Larry
I feel & hope I'm in the right place. All a bit biscotti, this process, except for the flavouring. It's good to know what goes into a flavoursome, juicy sausage. Great fun, making sausages, and it's a relief when the links start to appear; best handled in order (like a reverse dictionary: Austen, absinthe). Sausages may not be on the menu this afternoon but I may have inspired myself to hit the kitchen and make rusk-like biscotti this afternoon, with the usual dwelling on happy kitchen times of the past.
Love that Magimix!
Fortifying your legendary status in my household once again - many thanks and keep up the great work!
This is great. In winter, I just used to leave the bread on the central heating for 2 days. Worked a treat.
This is great! As an Aussie in the US, I'm really considering making my own sausages, and I'm pretty sure that rusk is what makes the difference in flavour and texture!
Most Aussie sausages use a rice flour based binder these days, in much lower amounts than traditional Brit bangers
@@cassieoz1702 ooh, thank you!
Thank you!! I looked online and it was expensive as hell over here in the US. Much appreciated.
thats amazing, our old feller used rusk in his dog rolls and pork pies, now im going to make some and add it to my veggie dogs,
thanks for the info.
Scott another awsome video showing a must have for great sausage making. Thank you.
I've been looking EVERYWHERE!!!!! THANK YOU FROM TEXAS!!!!
Works really well, transformed my sausages. thanks Scott.
Works a treat Scott, my Sausages have never been better, one thing I have started doing is putting the spice mix in half the water and letting it sit for 20 minutes, seems to get the flavouring more evenly distributed.
I live in a small city 200kms inland from Sydney and we have a few factories here. One makes breadcrumbs and rusk. My mate worked there as a maintenance engineer. They make huge loaves of very hard crusted bread and grind them into various crumbs. Apparently the make several tons a day. It's hard to imagine where they all go. I'll be using your method thanks, great video and as interesting as always. Thanks.
Got into a right pickle making this. The resulting baked product was so hard I had no kit in the kitchen equal to the task of grinding it! I guess Scott has some more robust gear than I have, and I think his Rusk wasn't so hard for some reason.
To be on the safe side in future I'm going to process the crumbs once the Rusk is baked, and dry them out in the oven.
That said, my first effort seems to have produced a decent sausage.
Callum Clark try a cheap coffee grinder from amazon it just takes a while
Scott, thank you! I have enjoyed your channel for a couple of years now. The sausage making was interesting, but hard to obtain rusk in the US. I was excited when you showed us how to use rice as a binder. Now, you have shown us how to make the rusk. Thank you for your wealth of knowledge.
Kevin
Watched a vid yesterday on how to make Scottish square sausage and dismissed the idea as it called for Butchers rusk which I’d never heard of .. voila 24hrs later your vid shows up on my feed .. fantastic mate im off to buy the ingredients . You explained that PERFECTLY.. cheers 🍻
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Here in Aussie this mix soft baked is called damper....As the hard baked product its refered to as tack usually made into biscuits to be pulverized at a later date on camp as flour or soaked as you did!!!!!!! Love ya work Scott legendary stuff!!!!!!!!!!!!
Thankyou Scott You are a legend and on my Christmas Card List ,, Thankyou
I was right, SRP rusk. I should try this, our polish and Italian sausage have loads of fat that runs all over the grill. This would lock that flavor in. Thank you Scott.
I followed a very similar recipe and procedure once that I got online, but I would say don't let them get TOO dry before trying to grate. I did and it was like trying to grate concrete. Better to grate when there is still some moisture in them, and then dry them further afterwards. Otherwise another excellent vid from the SRP!
Thanks for sharing this, we live in America and haven't been able to find rusk anywhere. Looking forward to giving this a try.
This American Cousin appreciates this fine, easy to understand vid. Thanks for the conversions! It really helps (even though I usually work in metric units).
Nice one Scott. Great to see a craftsman share his knowledge.
Thank you, Scott! Since I saw your sirloin/Guiness vid lately, I'm infected with the idea of making sausages. I already realised that the rusk you used is a point in trying to copy your instructions there. Now this one defines a standart from which I can start off. Fillers may vary. As the norwegian guy down below stated that many up there are using milkpowder as a filler. I used to make breadcrumps from leftover breadrolls. Like them better than the factory made stuff. But their dough of course contains yeast as well.
I think many things can be used as a filler. And then bring different results.
But this is a standart that everyone could always refer to, no matter what country.
From this, anyone can start off and then report: " I've tried with gram flour and it worked out .....?"
I'll stay tuned. Thanks again!
Amazing, we can’t get it in Canada either. Big thank you! I can now try to make square Scottish sausage now!
Excellent, no messing about video about the process and not about the presenter.
Very good information -- thanks!
Love your videos, nobody is doing this as well as you are Scott.
Keep it up 👍🏼
Many thanks Leo. Much appreciated mate. 😎♠️
thanks for that that was really handy cheers
Go old school, use rice.
Thanks a lot for your video very helpful
Thanks
I love your cooking
You, sir, are a Godsend. I live in Zurich and have to use Zweiback as rusk - which does ok. I can't wait to try this for my next batch of Lorne Sausage!
Hey thank you so much for the video . Very useful .here in Canada the answer to rusk is use more fat . I've made three batches of sausage . I'm a beginner and every time they're dry and crumbly I'm anxious to start a new batch with your Rusk hopefully I'm hopeful that the results will be great I'm going to make your week pork sausage it looks so good thanks a lot bud
God bless you for posting this.
I think the traditional way of using rice as the binder is better.
Hi from Belgium 🇧🇪 I will definitely try this recipe thank you 😊
Thank you, Sir! From a cousin "across the pond"!!
I’ll be making this very soon, sausage stuffer arrived, buying a decent mincer soon, just renovated the kitchen, commercial look in my home, just need to harvest a red deer soon, and I’m all set.
love your videos, your personality!
Excellent! Best explanation.
You legend!! I gave up trying to find rusk in the US for my bangers, and my UK family refusing to post it overseas. Now I have home made rusk and an excommunicated family :-)
Thanks be to God! Thank you so much for this video. Just back from visiting Ireland and of course we are now addicted to Irish Breakfast Sausage, and of course, I couldn't figure out what made the texture so unique, so I looked up recipes as they cannot be bought near me and low and behold, I had no idea what kind of "bread crumbs" they were even talking about. Thanks for this very informative and useful video
I did this but with corn bread that the wife made, I baked it again and put it in a pestle and mortar, the summer sausage turned out pretty great for my first time!
Man, thanks for this video! I tried to make sausages before but they were meh. After wtahcing your porc and leak and this one video I JUST made the awesomest sausages ever. I soaked the rusk in a red wine réduction sauce I made myself and added a bit more wine to the meat when I was kneading it. The texture is great and they're delicious and juicy!
Thanks for this Scott, I’ve made mine this morning so I can have a go at my own Lorne Sausage. David, from Glasgow, now in Canada.
I made this exactly the way you showed in the video, it came out great and my sausages taste like home thank you!
I use Stove Top Stuffing as rusk. You can also use the oven light to provide heat for drying.
That sounds great! Good idea on the stuffing!
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Thank you Scott, now I can make sausages for a UK friend.
For those of us in the USA, I just purchased a 10 oz canister of seasoning for English bangers. The company's name is The Sausage maker. $6.50 for 10 oz canister. Haven't tried it yet, I just received it.
Did you try it?
Hi Scott; just wanted to say how much I enjoy your videos, with your soothing presentation style....
The intro to the newer videos are great, perfectly suited.! Top-notch UA-camr, thanks for sharing your knowledge.
Thank you from Australia
I am living in china - desperate for quality rusk for me bangers :) . Many thanks once again!
Thanks Scott, as usual an excellent instructional video, par excellence!
Thank you for doing this video. I’m working in China right now and I make 30kg -70kg of sausages a week for a small side business. I want to add English style sausages to my menu and I cannot find rusk here anywhere. I love your videos.