Rusk..Making Rusk For Sausage Making.#SRP

Comments · 598

• SJ

  @sjerkins · 9 years ago

  Good article. &nbsp;Growing up in the southern part of the U.S., I learned the term &quot;rusk&quot; as a synonym for the twice baked bread marketed as &quot;zwieback&quot; used as a teething aid for babies. &nbsp;Back in the 19th century it was survival rations. &nbsp;I still use hummus on rusk as backpacking food.<br>I&apos;ve grown up making sausage and what was used in the southern U.S. was bread crumb. &nbsp;My grandmother always tossed the heel ends of a loaf into the deep freezer. &nbsp;When it was fall and time to make sausages; the bread would be put in a 250F oven until thawed and dried. &nbsp;Then put between two cloths, the rolling pin would be used to crush. &nbsp;This was the filler and binder for the sausage.<br>Keep up the good work. &nbsp;I love learning about the differences in culinary custom from across the pond.

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• JO

  @johnnieforbes1618 · 3 years ago

  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

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• MA

  @marecormier2065 · 9 years ago

  I was satisfied that you showed us the old-school butcher&apos;s recipe of using rice as a binder...now, I think I&apos;ll have to try both. For health reasons, I have to make all my food from scratch...you have no idea how helpful you&apos;ve been. A huge thank you.

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• RO

  @rodneil7732 · 2 years ago

  Thanks from Adelaide Australia, &nbsp;A Rusking I will go. I&apos;m now subscribed, thanks for your efforts.

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• OL

  @oliverstone8715 · 5 years ago (edited)

  I was looking online for rusk. I&apos;m in the USA, then this episode called me over. What the heck is in this presentation to dislike? Wow, people!!<br>Thanks Scott!

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• VE

  @Veeluvstocookandmore · 6 years ago

  Wish I could like this a million times

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• WO

  @Wosiewose · 9 years ago (edited)

  Reminds me a bit of making Italian biscotti &nbsp;:)

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• CH

  @christopheryoung9879 · 9 years ago

  I don&apos;t know if i&apos;ll ever make my own sausage or butcher my own pig head, but I&apos;m glad you&apos;re out here letting people know how. Plus your voice is really relaxing so that definitely is a plus

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• US

  @user-hq3gn5xy3m · 5 years ago

  Amazing, we can’t get it in Canada either. &nbsp;Big thank you! &nbsp;I can now try to make square Scottish sausage now!

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• GE

  @gerardjones7881 · 6 years ago

  I was a butchers apprentice in Manchester UK 50 yrs ago.<br>Today you can just buy japanese panko breadcrumb, moisten with milk to make a panade and you&apos;re all set.<br>I want to make cumberland sausages, living in America now. Can&apos;t get decent bangers here.<br>I still remember how to hand link after all these yrs.

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• AA

  @aaronholstrom1971 · 9 years ago

  Thank you, thank you for keeping these old recipes alive!!! Thanks again from the USA!

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• FR

  @FreeCanadian76 · 9 years ago

  love this... I have often wondered about rusk each time you mention using it. Thanks a ton Scott!!!!

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