Sausage "Chatter"
Rusk is an yeast-free bread of wheat flour, salt, baking soda, and water. It is baked into flat biscuits, split like an English Muffin, then baked again. The biscuits are ground to one of several degrees of fineness (coarse, medium, small, pinpoint) and used in some English sausages. Aside from any other liquid which might be added to the sausage, water is added for the rusk in a ratio by weight of 1:1 or 1:1.5 bread to water.
ETA: Oops. Didn't see Ross's reply when I was writing! Sorry.
ETA: Oops. Didn't see Ross's reply when I was writing! Sorry.
- tom
Don't tell me the odds.
Don't tell me the odds.
I will use breadcrumbs rather than rusk. Low bake old bread and use at a ratio of 1:1 crumbs to water. I like texture it gives to an 'english' style sausage or banger. One of my favorite recipes is an english banger served with mashed potatoes, gravy and fried onions. No roll, thank you.
I would only leave a fresh sausage in the fridge for 3-5 days max.
Dave Zac
I would only leave a fresh sausage in the fridge for 3-5 days max.
Dave Zac
- NorCal Kid
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High temp cheese question
I'm making some beef sticks and plan on using high temp cheese in it. I like to let the seasoned meat sit overnight to let the seasonings soak in. The question I have is, do I put the cheese in while the sausage rests overnight or before I smoke them. I'm worried if it sits overnight, the cheese will fall apart. Thanks in advance.
Cracker crumbs wouldn't work for those who are celiac, due to the wheat content. My wife and I use a number of gluten-free products found in larger supermarkets. "Glutino" brand seem the best. If you're baking, the "Bob's Red Mill" folks put out a number of good flour mixtures and pre-mixes.NorCal Kid wrote:Due to special dietary concerns in my family... I substitute wheat-free or gluten-free bread crumbs.
You might have difficulty finding these if you live in a small town. Fortunately, the bigger outfits like WallyWorld are starting to carry gluten free products. There's hope!
Experience - the ability to instantly recognize a mistake when you make it again.
Yes, both. Even better for our uses, though, are potatoes and rice themselves. Cook 'em, then add 'em. I'm sure you've seen some recipes. Depending on consistency, you may want to grind 'em up, but in Cajun boudin, for example, the rice is left as-is.
What a wonderful hobby, this sausage making. You can stuff just about anything with just about anything else. ...which may explain some of the interesting things that the grand kids put into the air conditioner vents in the car, or the tray in the Blu-Ray. ("Little eyes are watching YOU, Granddaddy!")
What a wonderful hobby, this sausage making. You can stuff just about anything with just about anything else. ...which may explain some of the interesting things that the grand kids put into the air conditioner vents in the car, or the tray in the Blu-Ray. ("Little eyes are watching YOU, Granddaddy!")
Experience - the ability to instantly recognize a mistake when you make it again.
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storage of coppa and other similar meats
Hello all,
Just a quick question for you. Once you have 'finished' a cured coppa or salami etc...how long at fridge like temperature do you think it can be stored for, left whole? At the moment my coppa is going well but im only doing 2 at a time for fear of being stuck with meat that has a limited life.....any thoughts welcomed....Chuck!!?
Just a quick question for you. Once you have 'finished' a cured coppa or salami etc...how long at fridge like temperature do you think it can be stored for, left whole? At the moment my coppa is going well but im only doing 2 at a time for fear of being stuck with meat that has a limited life.....any thoughts welcomed....Chuck!!?
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