Make Rusk For Sausages In A Few Easy Steps | Gourmet Woodsman
5.5K views · Apr 27, 2024 · People & Blogs
Comments · 38
@redoorn · 2 years ago
Scott was first sausage guy I found on the tube.
6
@mike333h · 2 years ago
I have been subscribed to Scott's Channel for years. He has a lot of amazing videos on butchering all different kinds of animals as well. Also, really enjoy your channel.
5
@gregmay1951 · 1 year ago
I found that processing the rusk strips while it's still a tad soft inside it's a lot easier on the processor or blender, then I finish off drying the crumbs in the oven on low heat.
3
@YasirAraparrot · 8 months ago
The oil underneath the parchment paper is to hold it in place
1
@devinstanley4225 · 2 years ago
Greasing the pan before laying in the paper is so the paper stays put and doesn't curl up on itself
3
@aileensmith3062 · 1 year ago
Simple enough, although we do not have a food processor. YES, it is on our we must have list. Thinking of making some British bangers later in the year. So making first and extra to have on hand. Thank You for another informative video!
1
@vmitchinson · 1 year ago (edited)
I broke the lid ears off on my processor. Ended up using a mortor and pisal.
1
@JoelSchulz-t5c · 1 year ago
How about using panko bread crumbs?
1
@charleshallam3216 · 9 months ago
It’s pronounced as, ray!
1
@markskibo5159 · 2 years ago
Too much work I would just go buy plain stuffing mix or croutons
@pattayaguideorg · 2 years ago
Dude, rusk is literally means twice cooked bread, you know, like - toast, or store bought bread crumbs, you don't have to go through all that b.s.
@jimbop4499 · 2 years ago
I must have a go at making this, never been really happy with dried milk or potato starch.<br>And i love fat brit bangers!
1
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