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

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

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

@Dragon-Slay3r

7 ай бұрын

Chef fell down the stairs I was told just after the new rusk chicken zinger delivery came 😭

I come back here every time I make rusk, you keep my family in British style sausages in the US! Thank you.

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

@JoeL-zh6ep

2 жыл бұрын

I agree - this is amazing. so clear!! I'm off to Scott's sausage recipes now

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

@eddyvideostar

4 жыл бұрын

Aaron: Where can one buy rusk in the USA?

Best channel on KZread.

@eddyvideostar

4 жыл бұрын

At 11:09 minutes: I perked up.

AAAAAAHHHH HOW DO I LIKE THIS VID 20000 TIMES!!!!! From across the pond thank you for teaching me proper sausage making.

@catzkeet4860

4 жыл бұрын

Just because something is found everywhere does not make it good. I’d like to see proof of your claim that this particular spicy Italian sausage is the “most popular type in the world” cos frankly I’ve never heard of it. You also state that american sausage uses more meat and less fat and you seem proud of this, so I think I see the issue. A sausage is meant to be fatty......ask anyone, from any culture that makes great sausages, like the Germans, the Poles, the English or the Italians(from Italy, not New York).....they all agree that a good sausage is juicy and rich, not lean and dry as they tend to be if there isn’t enough fat in them. Yes America does some great foods(you also do many, many disgusting ones, but that’s bye the bye) but you are not the best at everything, in spite of the advantage of numbers.

@gedion4000

4 жыл бұрын

@@catzkeet4860 as an American i agree whole heartedly. There are much better foods out of the states. Lots of lovely stuff here too, but were hardly the sausage experts lol 😆

I just want to say what a great service you provide. I do enjoy making my own sausages and in the US our sources of UK processes are limited. You truly bridge that gap. Keep up the great work! I watch each and every one of your publications! Thanks!

BUCKWHEAT RUSK. Thanks Scott for a great set of videos. Your rusk process works well but my brother is gluten free so I have made 2 batches of rusk substituting Buckwheat for flour. It looks awful when cooked - flat and cracked, but after blitzing in the Magimix it works fine in the mix and soaks up the water. Sausages taste pretty much normal. THANKS for giving us such a great set of insights.

@hodgsonhome4243

Жыл бұрын

I was wondering the same thing and was going to try rice flour as I've seen rice flour as a good binder for sausages. Thanks for mentioning Buckwheat as I forget about it sometimes.

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

I don't know if i'll ever make my own sausage or butcher my own pig head, but I'm glad you're out here letting people know how. Plus your voice is really relaxing so that definitely is a plus

If you are not big on baking, in the US you can get Sailor Boy Pilot Bread, it is essentially hard tack and I have found that grinding it up works in any recipe that calls for rusk.

I was a butchers apprentice in Manchester UK 50 yrs ago. Today you can just buy japanese panko breadcrumb, moisten with milk to make a panade and you're all set. I want to make cumberland sausages, living in America now. Can't get decent bangers here. I still remember how to hand link after all these yrs.

Fortifying your legendary status in my household once again - many thanks and keep up the great work!

Thanks Scott, I’m in Canada and we can’t get it here either! I’ve been using breadcrumbs for years, but I will be doing rusk in future!

Made this exactly as Scott Rea says and it turned out perfect. My blender turned it into pin head but it was fine. I've made Lorne sausage using his recipe too and it's been in the fridge overnight ready for tea tonight. I'm serving it with rumbledethumps and baked beans. Great tutorial Scott Rea, I never thought I would make rusk.

Thanks from Adelaide Australia, A Rusking I will go. I'm now subscribed, thanks for your efforts.

Thanks for this been wanting to know what Rusk is. Miss my U.K sausages here in Canada.

husband just recently got me sausage making kit. I have been through a lot of videos 30 and your the first person that I came a across that talked about rusk. Went to the local meat market asked questions about this and they had no clue what I was talking about. I am now really excited to start practicing to make sausage for our summer BBQ. Thank you for your time Sir

This American Cousin appreciates this fine, easy to understand vid. Thanks for the conversions! It really helps (even though I usually work in metric units).

Scott, Thank You so much. I love making sausage, but some of the ones I make just aren't juicy enough. I enjoy your videos, and get some good pointers, but this one is a game changer. Thank you very much. Keep 'em coming and I'll keep watching. Cheers Larry

Thanks again. I noticed that when you showed us how to use rusk in making sausage, you weighed the water, ie: one pound, but in the making of the rusk, you used a fluid measurement. Not much difference I guess but I just wanted you to know I was paying attention. Wonderful series, thank you again very much.

Most interesting bread crumb video I've ever seen. ( I'm currently at one video ) 👍

@eddyvideostar

4 жыл бұрын

To Jeff Ward: Is rusk the same a bread crumb? Could I not use this in its stead?

@firstandlastswagman269

4 жыл бұрын

Can u make some Sausage From veg protean Hare Krishna

@firstandlastswagman269

4 жыл бұрын

Could u use fallefel mix

@jeffward1106

3 жыл бұрын

@fung whyou That's sad. SRP nailed it, no need to watch others.

@snipper1ie

3 жыл бұрын

@@firstandlastswagman269 I've used couscous.

Thanks Scott, as usual an excellent instructional video, par excellence!

Reminds me a bit of making Italian biscotti :)

Thanks for the Rusk info Scott. Very handy indeed!

I truly appreciate how you still sift your dry ingredients, a whisk is not the same.

Tried making rusk this way for the first time, looks exactly like yours, hope it works out in the sausages soon!

God bless you for posting this.

@elhombredeoro955

4 жыл бұрын

I think the traditional way of using rice as the binder is better.

I had never made sausage before today. I probably never would have without inspiration from Mr. Rea. The grinding and seasoning part went well. A bit tedious using a KitchenAid grinder, but I love a good cooking project. I fried some patties for a taste test. Not bad. But wait. Didn't Mr. Rea say that rusk was the key to moist, succulent sausage? I live in the middle of Texas, so rusk is about as obtainable as 10 pound bags of hens' teeth. So Mr. Rea's rusk it is. I baked up a batch, shredded it per this video, hydrated it, and eyeballed a handful or so, mixing it with my 4 pound sausage batch. Bob's your uncle, mates! My rookie batch of sausage went from pretty good to amazing!!! Fellow Yanks, ya gotta try this stuff. Ya don't need to shovel the stuff into your mix. Just add a little at a time until your mix gets like some of the SRV Sausage Masterclass videos. Cheers, Mr. Rea!

Scott another awsome video showing a must have for great sausage making. Thank you.

thanks for all of your video's Scott...these skills must be passed on

So glad i found you thank you for this . Canada xx

Hi Scott; just wanted to say how much I enjoy your videos, with your soothing presentation style.... The intro to the newer videos are great, perfectly suited.! Top-notch KZreadr, thanks for sharing your knowledge.

Watched a vid yesterday on how to make Scottish square sausage and dismissed the idea as it called for Butchers rusk which I’d never heard of .. voila 24hrs later your vid shows up on my feed .. fantastic mate im off to buy the ingredients . You explained that PERFECTLY.. cheers 🍻 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

Thanks Scott. Really appreciate this. Will be using it for my homemade Scottish square sausage/ Lorne sausage. Hard to find here so I have to make myself. All the best from Peachland BC Canada. :)

Thank you, Sir! From a cousin "across the pond"!!

This is great. In winter, I just used to leave the bread on the central heating for 2 days. Worked a treat.

Scott, thank you! I have enjoyed your channel for a couple of years now. The sausage making was interesting, but hard to obtain rusk in the US. I was excited when you showed us how to use rice as a binder. Now, you have shown us how to make the rusk. Thank you for your wealth of knowledge. Kevin

Thanks be to God! Thank you so much for this video. Just back from visiting Ireland and of course we are now addicted to Irish Breakfast Sausage, and of course, I couldn't figure out what made the texture so unique, so I looked up recipes as they cannot be bought near me and low and behold, I had no idea what kind of "bread crumbs" they were even talking about. Thanks for this very informative and useful video

I've seen them used in sausage videos but never got a chance to use it. Thank you very much for allowing me to remedy that. Cheers, from across the pond.

You, sir, are a Godsend. I live in Zurich and have to use Zweiback as rusk - which does ok. I can't wait to try this for my next batch of Lorne Sausage!

OUTSTANDING! Thank you!

Thank you!! I really appreciate you showing us in the US how to make this.

Getting ready to make some square sausage - and just tried this recipe. It's a keeper!

@paulashe7460

4 жыл бұрын

Patrick Duncan Jacobs cream crackers. Me granny used

Excellent video Scott...thank you so much...

I've been looking EVERYWHERE!!!!! THANK YOU FROM TEXAS!!!!

Excellent. Thanks for the very informative video.

Thank you! Just trying to make square sausage for my son who spent 2 years working in Glasgow and won’t shut up about his morning rolls and sausage breakfasts. The recipe calls for rusk and although I substituted panko bread crumbs for the first try, I’ll definitely use this for next time! Thanks again! 🇨🇦

I made this exactly the way you showed in the video, it came out great and my sausages taste like home thank you!

Excellent job Scott, Love this recipe! My husband & I most certainly *will* utilize this recipe when we make sausages. Not sure when that'll happen yet, but it will! 🌱Be Blessed ღ 🌼

Wow , what an excellent and inspiring video , this is already on my to try list . Thank you so much for sharing .

Nice one Scott. Great to see a craftsman share his knowledge.

Made my 1st batch of rusk today. I ended up with "pinhead" rusk as, my only device for pummeling this is a Blendtec blender. Pretty hard biscuits! Going to add it to homemade burger [5lbs sirloin + 30% fat-trim from a packer brisket] so we'll see how I do. High hopes! Thanks Scott, you have inspired me to cook again.

Thank you Scott, now I can make sausages for a UK friend.

Good lord it works well.. For those questioning the point of using this over breadcrumbs.. Just try it. it's like a flavor magnet, and it holds moisture unbelievably evenly.

Cheers Scott, I dunno how many times I've asked u to make this but now u have. Legend. Better Banger's are on the way.

I've been looking for a rusk recipe for a while now, I should've known you had one. Thanks Scott, Love the book!

Hi from Belgium 🇧🇪 I will definitely try this recipe thank you 😊

Works really well, transformed my sausages. thanks Scott.

Awesome. I just imported a load from the UK, but will be making my own in future. Many thanks

Thanks Scott!

You legend!! I gave up trying to find rusk in the US for my bangers, and my UK family refusing to post it overseas. Now I have home made rusk and an excommunicated family :-)

Awesome thank you. I can't wait to make some homemade sausages!!

Thanks man! You've set me on a course of sausage making.

Works a treat Scott, my Sausages have never been better, one thing I have started doing is putting the spice mix in half the water and letting it sit for 20 minutes, seems to get the flavouring more evenly distributed.

Scott is the greatest of all time

Thank you Scott I used Bread crumbs in my Venison sausage last fall it worked good. However I'm sure this will give my sausage a deferent texture. so I cant wait to try it out. I also added leeks to my sausage mix this year. It's the best I've ever made. And I owe it all to you and your great recipes.

Was getting ready to order this from the UK till I watched your video. Awesome and thanks!!!!!!

Hey thank you so much for the video . Very useful .here in Canada the answer to rusk is use more fat . I've made three batches of sausage . I'm a beginner and every time they're dry and crumbly I'm anxious to start a new batch with your Rusk hopefully I'm hopeful that the results will be great I'm going to make your week pork sausage it looks so good thanks a lot bud

Thank you so much for this video!

Awesome! Just got into sausage making. My little guy has had fun putting the cuts through the grinder. We'll try this recipe and add it to our sausages as well :) Thanks for putting this up!

@Scott Amazing tutorials, easy to follow recipes extremely non-threatening to amateurs like myself... I now have bags of "Traditional" rusk in the freezer and ready to start making sausages... First on the list is your beef n Guinness recipe

Thank you so much for the recipe .

Thank you!! I looked online and it was expensive as hell over here in the US. Much appreciated.

Love your work buddy.

Thank you, Scott! Since I saw your sirloin/Guiness vid lately, I'm infected with the idea of making sausages. I already realised that the rusk you used is a point in trying to copy your instructions there. Now this one defines a standart from which I can start off. Fillers may vary. As the norwegian guy down below stated that many up there are using milkpowder as a filler. I used to make breadcrumps from leftover breadrolls. Like them better than the factory made stuff. But their dough of course contains yeast as well. I think many things can be used as a filler. And then bring different results. But this is a standart that everyone could always refer to, no matter what country. From this, anyone can start off and then report: " I've tried with gram flour and it worked out .....?" I'll stay tuned. Thanks again!

Wonderful! Thank you. My husband is from near London and I try to make foods as close p to the ccountry's standard as possible! I love ethnic foods - ok, not ethnic to you but to me from Colorado in the US it is ❤

I LOVE your channel. You are a well of useful information to draw from. Thank you, from the bottom of my heart. Rock on!

Here in Aussie this mix soft baked is called damper....As the hard baked product its refered to as tack usually made into biscuits to be pulverized at a later date on camp as flour or soaked as you did!!!!!!! Love ya work Scott legendary stuff!!!!!!!!!!!!

Thank you for showing us how to make our own rusk. Now time for some sausage making!!

I am living in china - desperate for quality rusk for me bangers :) . Many thanks once again!

Thanks so much, will try a batch today !

thats amazing, our old feller used rusk in his dog rolls and pork pies, now im going to make some and add it to my veggie dogs, thanks for the info.

Another great video scott, cheers bud.

Love your videos, nobody is doing this as well as you are Scott. Keep it up 👍🏼

@TheScottReaproject

2 жыл бұрын

Many thanks Leo. Much appreciated mate. 😎♠️

Good one Scott I will be making this xxxx

Thanks for the risk recipe.Will make it for the Lorne sausage recipe I just picked up.Keep the videos coming

You're a life saver - thanks much!

Love the slow-mo sieve action! Thanks for the recipe Scott. As you are aware, it's hard to find that stuff in the States. Can't wait to give it a go. Cheers!

@sockswithsandals4323

7 жыл бұрын

It's breadcrumbs for fuck's sake! It's bread! Baked twice as Scott did or dried. Flour made out of that is rusk flour, aka breadcrumbs. It doesn't particulary matter which bread - or grain - you choose for your rusk flour if you use it in sausages or as a coating for example. Allthough rusk flour made out of rye is different from one made out of wheat for example. If you are going to eat your rusk as it is, you might want it to be light and airy - loose batter with plenty of fat in it - or thin enough so that you don't lose your teeth. Lol. Fucking rocket surgeons!

@marcusaetius9309

2 жыл бұрын

@@sockswithsandals4323 I was thinking the exact same thing, its breadcrumbs that are readily available in stores or just run some really dry bread through the food processor. I wouldn’t have been able to put it as eloquently as you had though…😂🤣😂

Thanks for this video from across the pond, I was watching your beef sausage making video and rewinded the part where you called it "Rusk" but I couldn't understand what you were referring to, so this clarifies things.

Thanks for this Scott, I’ve made mine this morning so I can have a go at my own Lorne Sausage. David, from Glasgow, now in Canada.

found your channel by accident....love it!!!!!

Brilliant mate - as important a share as your meat-knot tying demos (which I have made mandatory with all my prep personal and line cooks). So many of the binders I have tried definitely didn't do anything positive for the tube steak at hand. Anxious to give yours a try this week, Cheers!

Fantastic...cheers for this 😊

Thanks Scot for the recipe .. I'm gonna try this out ... Will let you know how it works out ..

This is great! As an Aussie in the US, I'm really considering making my own sausages, and I'm pretty sure that rusk is what makes the difference in flavour and texture!

@cassieoz1702

4 жыл бұрын

Most Aussie sausages use a rice flour based binder these days, in much lower amounts than traditional Brit bangers

@sarahhudson4006

4 жыл бұрын

@@cassieoz1702 ooh, thank you!

I made pork sausage using your technique. I even made rusk for it. I will never buy sausage from the grocery store again. My sausages turned out great with excellent flavor. Thank you for sharing your videos. I still need to practice tying them but still look great.

So thats how they do it in the UK ! GREAT SHOW!! 😊