Free listing on UK sales siteHi all, I've been on here for a long time but I thought I'd tell you about a new website that's set up, called eeBuy. www.eebuy.co.uk...
Jane Gillett
Gordon Ramsay's The f WordLike many other people, I used to like watching cookery programmes and have purchased all the books published to date in the name of Gordon Ramsay in...
I do not believe that is true in that sense. :-))
Most, if not all people that eat sausage with rusk in them think that they are nicer to eat as it is something we grew up with. At college we was given a recipe for pork sausage ........
13 lbs fresh pork shoulder 6 1-2 ozs. spice 3 1-2 lbs rusk 7 lbs water.
Rusk which is wheat, salt and bicarbonate which makes it like an unleven bread will absorb up to 2 1-2 times its own wight in a liquid form.
English type sausage that we make Cumberland, Lincolnshire, Chipolata, Lorn all have rusk in them, .............. but not to the extent that they do in the UK. To a 26 lb. batch we add 285 gms of spice imported from England, 3-4 lb. of rusk and 1 1-2 lbs water.
My spice content is slightly higher than what is called for 250 gms which to me makes a better tasting sausage. The lower rusk content is there for the texture that you buttociate with English sausages but dose not give you that bread taste.
Not as good as a strait meat and spice combination sausage but a very good second and a lot better than most I have tried when back in England. :-))
