[Jacob-list] Re : Butchering question

[gordon johnston]

Hi Linda

Rusk is a bit like fine breadcrumbs, dried, and is a sort of bulking agent, usually used in cheap sausages.  However, I find that mutton sausages made without any rusk at all are too hard, but more than a small amount makes them taste of cardboard !!  For pork sausages I don't  like any rusk at all, as the pork meat is soft enough without any and obviously 100% meat is the ideal.

Juliet
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://www.pairlist.net/pipermail/jacob-list/attachments/20070402/dfb2c179/attachment.html>