Meats and Sausages
An English pork and rusk sausage.
|Lean pork||600 g||1.32 lb|
|Fat pork||200 g||0.44 lb|
|Rice, boiled||100 g||0.22 lb|
|Rusk||50 g||0.11 lb|
|Water||50 g||0.11 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2-1/2 tsp|
|White pepper||4.0 g||2 tsp|
|Ginger||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Mace||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Cayenne||0.5 g||1/4 tsp|
- Soak rusk in water.
- Grind meat and fat through 1/4” (6 mm) plate.
- Mix everything together.
- Stuff into 36 mm hog casings.
- Refrigerate. Cook before serving.
Rusk is a very popular food additive used by British butchers in sausage manufacture. Rusk is a dry biscuit broken into particles and sorted by particle size. In the US it can be ordered online or substituted in recipes by melba toast, biscotti or croutons, all of which are baked twice. The simplest form of rusk would be bread crumbs.