What an absolute treasure to have a recipe that directs the maker to acquire ingredients from a pantry rather than the periodic table. You're a lifesaver! Thanks for the upload.
Thank you Scott, you're a genius.We have only rice in the Philippines and no rusk at all. Now I can make sausages with no trouble looking for good binder filler.God Bless 💓.
I learned how to make rusk from scratch on this channel over a year ago, its easy and it worked GREAT, but I will try this also, always good to know more ways to make sausages!!! THANK YOU!
Me too .. I’m afflicted to making Lorne sausages with homemade rusk too thanks to Scott .. don’t you hate it when folk from 3 years in the future reply to your comments 😆 👍🏴
Awesome Scott, thank you! I am in the US and after visiting my Uncle-Butcher (an uncle and a butcher, not someone who butchers an uncle) in Chester, I got the sausage making bug. I struggled to find Rusk and he offered to send me a bag but the shipping would have been tooooo expensive. I thought using rice would work and he said give 'er a go! It worked great. I think I did the same as you, cooked rice substituted for the rusk+water. I ran the cooked rice through the grinder to break it up a bit first. I also used my rice cooker instead of the pot-o-water. I really enjoy your videos, thanks man!
Hey Scott! Just something I learned a few years ago - with Long grain Rice you don't want to touch it at all, just bring the water its in to a boil and then reduce the heat to low and leave the lid on, when it starts getting holes in it (You'll know what I mean if you do it) with bubbles in the holes you can stop the cooking and have perfect rice! It'll save you having to swill the rice afterwards to get rid of that nasty starch, as that's caused by the mixing! :)
Another gem of a video Scott. I think I’ll only use rice if ever i decide to use a binder in my sausage. Traditional Italian sausage doesn’t use any sort of binder, but i can see why one would use a binder in that style of sausage. More butchery/sausage making vid’s please! Thanks again mate
Scott - if you don't know it already look up a Hungarian Hurka sausage. It is a liver and rice sausage that tastes blinking amazing. Similar to haggis in a way. Someone made some for me once from their mamma's old country recipe. Blew me away how good it is. I've yet to make my own but it's on my list. Give it a go. (I think lots of old eastern bloc countries have their own variations of it, with different spellings).
Thank you so much for this video! There is almost no info on the net about using rice as a filler for sausages, and you sir have answered my prayers. Your channel is an inspiration to a butcher stuck cutting primals in a US supermarket, keep up the awesome work.
Thanks Scott, great videos full of info, finally a true alternative to Rusk for sausage making as we can’t get it down under. Love all your videos, keep up the good work. Cheers from Australia.
Thanks Scott! Great Video, especially for those of us in the States where Rusk is difficult to come by! Also enjoyed your video on "How to Make Rusk". This video is wonderful for a myriad of reasons, especially for those who have Gluten concerns. Thanks, again!!
Way easier then rusk! Thanks Scott. ;-) FYI save the rice water in a covered jar, bucket, etc.. in two different containers. In one, had a few citrus skins. Let them both ferment for at lest a few days. The plain rice water can be deluted down to a 10 to 1 ratio and used as a mild organic fertilizer on indoor and outdoor plants. The other, with the citus skins, should ferment for at least 2 weeks, longer is better, but can be used after a few days as a hair and beard rinse, after they've been washed, that does a lot of good stuff. ;-)
Superb mate. Takes me back to walking to school on frosty mornings in the 60’s amid the heady aroma of the Palethorpes works in Tipton. Great channel Scott.
Outstanding, I will try these. I am just starting with sausage making. I can see the rice binder shroud work well with Swedish style meatballs and also burgers too. Excellent explanations and presentation too.
Cracking job Scott , cheers mate ✊ I followed your Rusk making vid and it worked out PERFECTLY with your Lorne Sausage recipe which I’m addicted to making now 😅 👍🏴
Great video I have been using gluten free rusk but I have to order it and with this it should make gluten free sausages a lot easier to make thanks for sharing
In Romania, we have a traditional recipe of homemade sausages, just with pork meat/fat , salt, peper, garlic, thyme and chilli flakes, we slow smoke them ( for 2-3 days ) after getting 2-3 days hanged out to dry. They're awesome, should try and make them
Reminds me of Boudin. Boudin in Louisiana is around 50% rice. it's made different from regular sausage in that the meat is already cooked when it's stuffed.
Hi, Scott! I'm wondering if you know other alternative of binder/filler that is low carbs and keto friendly? I'm currently on a keto diet and I've been dying to make a good sausage, but you said the binder is the one that makes the sausage juicier as it keeps the juice inside the sausage, but neither rusk nor rice are keto friendly, so please let me know if you have a low carb alternative for the filler. Thanks so much and great job on the video! :)
Scott, I can’t believe that I’ve found your wonderful videos, especially the gf sausage and the tomato sausage (which I will make gf) I’m going to watch the Lincolnshire haslet video tonight- I’m so excited. Thank you so much for all your hard work and expertise.
quick question, bus all through my time as a chef i was told that cooked rice is the most dangerous thing to keep. it the thing that causes most cases of food poisoning. so how well do these sausages hold up. or is it a case of eating then within a few days of making them. thanks scott and keep up the good work, loving your videos
@@reeceroberts757 The only thing I can think is that a large volume of starch put into a refrigerator and sealed can botulize if it's not spread out to cool down first. When reheating, you have be sure there's not a cool spot in the middle, since it's not going to conduct heat well when reheating (no liquid to move the heat around) which could potentially botulize. I've often used week-old rice for fried rice and chicken soup without any problems, and to be honest dealing with that sort of food risk is really quite routine, since lots and lots of things in a kitchen can botulize, it's well known how to deal with it. That being said, rice is cheap enough, I think most places just throw it out at the end of the night, it's not worth the effort or the fridge space. I've never even heard of anyone getting food poisoning from rice, so I really doubt it is a big danger in general. Though if there is a kind of kitchen where lots of rice is kept in big piles off-heat, for long periods, that would create conditions where this might happen, so maybe that was the OPs circumstance. When I managed a kitchen, I was always told the most dangerous thing to work with was pooled eggs, 30 minutes once it leaves the fridge until you have to throw it out. Second to this was shellfish. Third, believe it or not, was cut melons - because we had a salad bar. The salad bar actually caused me the most problems because we barely worked with pooled eggs, and never shellfish. Between the lids being off half the time, people not chilling canned foods before loading them into the salad bar, and the constant E. coli recalls with romaine and spinach, it was probably the most dangerous thing we dealt with, in terms of affecting the most people, since it is often not easy to tell when something on the salad bar is contaminated, although most people who got sick probably just though it was the fiber doing it's job (which is a joke, the amount of actual roughage people take from the salad bar is relatively small compared to say, a side of steamed veg). I believe this is true also because whenever the health inspector showed up, she spent about 1/3 her time looking at it and taking temperatures. In the end I just decided to toss out the entire salad bar after every service (our services lasted about an hour, which is fine for most foods to be left entirely unrefrigerated). It was extremely wasteful, but people wanted it. Now as for sausages; you're working with raw meat, you'll want that rice as cold as possible before you mix it in, and when you cook the sausage, it's easy to get it hot all the way through. I don't see cooked rice as reducing the lifespan of raw meat in any way.
i have tried making Scott's bangers using plain matzo meal... matzo is yeastless and the plain matzo meal is almost tasteless...just like rusk it absorbs liquid and disappears into the sausage meat....it's nothing more than a filler.. as far as flavor, that's up to you.keep in mind that British bangers are a mild sausage and very well suited for what we here in the States consider a breakfast sausage...i don't know if there is such a thing as gluten free matzo
A very useful and easy recipe Bro. I'm heavily into Indian food, so am going to try a few extra seasonings to add to your sausage seasoning mix. Such as, Ground Cumin 1 1/2oz, ground Kashmiri Chilli (mild-ish) 1oz, home made Garam Masala 1oz. Probably some fresh coriander too. Wish me luck!
Where I live (outside the US) we can buy bread crumbs for Schnitzel making. I think that will do the trick as well. Also, maybe corn meal will also do the trick. Like Polenta.
Hi Scott. Been making my own bacon, pies and sausages for some time with the help of your wonderful videos. Question is, why use binding/filler at all. My sausages were pure pork and seasoning with no filler, came out perfect. Is it just to keep cost down that you use it? I did it because, our daughter is wheat/gluten intolerant, not sure if I would bother with the rice either. Cheers
Cant wait to try this recipe! I live in North Carolina and we have a lot of pig farms. I'll ask some of the locals what they, or the old timers, used instead of rusk. Cheers!
B Swins doubt they used anything i believe the rusk filler is a british thing. they started using it to stretch out meat during ww2 when rationing was really bad then they got used to it and now thats just what they like. i could be wrong but its what i was told lol
jay71512 Likely, you're correct. I'm curious if something similar was used temporarily during times of war rationing. Regardless, I appreciate the reply.
I am also in NC. I feel the Bass Farms Hot Sausage is the best store bought sausage Ive eaten! I use it make sausage cheese balls as well and they are great...Just spicy enough...
Hey Scott, question for you. Would it be a suitable hack to use puffed rice AKA Rice Krispies? And utilizing it like the rusk adding your equal parts water? To avoid having to make these large batches of rice and have it siting in your fridge.
Brilliant mate, I am here in the States and have made sausage a few times but no rusk, tried everything. If this works as good as it looks you will be a hero to the rest of my family over here. Still hard to get good fat though, its as expensive as steak for some reason when you can get it.
Scott can you tell me if I can substitute beef for the pork and if so, what cut would be th best. I have an autoimmune that has decided pork is off the menu.
Hi Scott, I am just now getting into making sausage at home. The videos that I have seen of yours are a great help, thank you! I like to smoke meats in my smoke and would like to see how it would work with sausages, it is hard to get natural casings around me. But I can get the collagen edible casings. Do you think the smoke will penetrate to flavor the meat inside? Thanks Joe from the U.S.
Hi Scott thanks for the video. Just one thing, for the sake of your UK viewers and those elsewhere that have imperial measuring devices, 1 imperial pint has 20 fluid ounces in it an it weighs 1.25 lbs its the American 16 fluid ounce pint that weighs 1 lb. The saying "The pint's a pound, the world around." is an American one not a British one. By the way even that is actually incorrect as the American pint is slightly heavier than a pound but the difference is not enough to worry about in most recipes. I would suggest that every one sticks to weighing their ingredients.
Hello i have a local pork butcheri and want to start making sausage. The pork is from our own pigs but we grow pigs that is fed on our own feed but we grow it our self. But using dug milled barley as rusk is that ok. Like your channel very much.
Thanks for great video!! Have couple of questions. Do I need to use long grain rice only? or round rice will work same? Using Regular Rusk VS Rice Rusk, which one tastes better to you?
Great video Scott. Watched your tomato sausage one. Would like to make mine with rice but was wondering when you would add the tomato paste as you added it to the soaking rusk? Thanks.
here in Slovakia rusk is not heard of, it's either dry, hard sausage (kielbasa style) or this rice stuff for blood and offal sausages. I'd love to try a pro-made rusk sausage at some point, however when a pig is slaughtered around here, it's all about tradition and you can't make those 65+ year old veteran, village butchers try "new" stuff (such as rusk, or new spices), you know how it is
Hi Scott love your videos. I'm slightly worried about the chilling of the cooked rice. Rice contains a bacteria called Bacillus Cereu which can give really nasty food poisoning. If present it multiplies after cooked rice is chilled. Re-heating of course kills it, but if someone were to not cook their sausages properly they might have a problem. I wonder if using rice four as a binder might be a viable option?
Thanks for answering the question many have about Rusk.......I know we don't really need filler, but I want an authentic Banger. Don't think I like the rice substitute , I can get rusk cakes on Amazon, I assume these are OK to just pulverize in the food processor ...Are the Rusk Cakes on Amazon all about the same?
Question let's say this was a beef or venison sausage could you cook the rice in the red wine or would you still boil in water or a mix of the two. Thanks
Rusk 1 lb (450 g) plain/all purpose flour or bread/strong flour pinch of salt 5 tspns (25 ml) baking powder 6½ - 8¾ fl oz (185 - 250 ml) water Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder. Method Preheat oven to 450°F (230°C) Sieve the flour, salt and baking powder together. Mix it to a smooth, pliable dough using only enouigh of the water to do so. Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray. Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C). Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness. Place back on tray with the opened faces upwards. Return to oven. Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry. Remove from oven and allow to cool a little on a wire rack. Whilst still warm, grind it in a food processor and then dry it further on trays until really dry. Store in airtight container and use as require HOPE THIS HELPS!! i have not tried it.
Love your videos, I am making a Porchetta today, thanks to your video. I was using Bulgur Wheat as a sausage binder, I was curious how a bran would work. I am working on ultra low carb recipes, corn bran has virtually no carbs once you deduct for dietary fiber. Do you have any experience with this?
Great seasoning recipe! When in Great Britain, I have enjoyed the quality bangers I have found: alas, they ARE NOT ALL like yours (poor trimming, gristle, fat). The ones made like yours were a revelation. In the USA, I have made sausages for decades and my grandfather made them for decades before me. We NEVER used fillers. I do not know that our sausages came out 'better' but they did come out moist, tasty and with good 'chew.' I am taking your 'spicing' away as a treasure of this lesson!
So, this is a typical British Banger? Or is Banger a generic name for sausage in England? Also, can I use those ratios of rice and or rusk for most recipes? So a meat of 75% 25% and then that ratio of cooked rice or rusk per total weight of meat + fat?
Scott, you stated that 0.5 oz of mixed seasoning to every 1lb of sausage meat. Now, I noticed that you never salted rice when rice was cooked. Do you consider mix of meat and rice as sausage meat? Using different words, should I use seasoning for 3.5lb of meat (shoulder + back fat), thus 3.5 *0.5 or for 5.5lb (shoulder + back fat + rice), thus 5.5 *0.5. Thank you.
My gran used to make sausages by hand using nothing more than a funnel, knife and a lot of grinding in a hand grinder. She used to get pork, spring onions from the garden, and ginger. I remember i would often hold the skin, she didn't use the stuff u buy today, the butcher used to sell it. then straight into a frying pan with lard, and sizzle sizzle. I add this so if you are home and want to make it, get the stuff scott said u need, but u can just use a funnel, a hand meat grinder is only about 20 quid of amazon, but www.amazon.co.uk/gp/product/B00859R6QO/ref=s9_acsd_zgift_hd_bw_b3rSa2Z_c_x_w/260-6923007-3506114?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=merchandised-search-4&pf_rd_r=ZB54ESJ8AF2Q5GCG53BH&pf_rd_t=101&pf_rd_p=cab473b4-d8ac-59ef-9fff-a482abeec407&pf_rd_i=3538356031 is only 40 quid. Home made sausages cost far more to make than packed cheap supermarket sausages, but this is about TASTE not price, sometimes its worth going way out to experience something truly delicious. Many thanks scott for sharing how you make them, keep making these videos they are awesome!
I live in Thailand and we can't find rusk. I substituted it with breadcrumbs normally used to coat deep fried foods. Didn't know you can also use rice. Cheers!
Yes he does , I found it literally 3 weeks ago and used his Rusk recipe too and made Square Sausage which turned out fabulous 👏 Don’t you hate it when folk from 6 years in the future answer a question you’ve long forgotten you asked ? 😆 👍🏴
Scott, why the filler at all? I've been making sausage, at home, for the past 10 years. I have never thought about adding filler to the mix. Just curious. Love the vids mate!
Hi. we always add a binder/ filler as it binds the sausage together a lot better and because the binder holds liquid, which means it keeps all the fat/juices in the sausage, also it gives a great texture..
Thanks Scott, Jay71512. I have your video running while in production in my studio. After posting the question, I thought I heard Scott state that the binder stops the splitting of the case. I, generally, do not case mine, as I am using the sausage to sauté with broccoli rabe, spinach, or to put in a meatloaf. Much thanks for your replies.
I've done sausage with and without. The difference should be obvious -- with filler you get more product with less meat. The texture is different, as well -- less chewy. Then, you also have another dimension of nutrition -- what comes with grain.
Arlyn, here in The States, filler would be frowned upon [IMO]. I could not see that being marketed with any conviction. Here, you go to a butcher to avoid fillers.
Or you could just make the rusk: Rusk (Economy) Ingredients • 1 lb (450 g) plain/all purpose flour or bread flour/strong flour • (pinch) of salt • 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below) • 6 ½ - 8 ¾ fl oz (185 -250 ml) water Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder. Method • Preheat oven to 450 °F (230 °C) • Sieve the flour, salt and DOUBLE ACTION baking powder together. • DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary) • Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray • Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C) • Remove from the oven and using the tines of a fork split in half along its thickness • Place back on tray with the opened faces upwards • Return to oven • Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes. • Remove from oven and allow to cool on a wire rack. • When cool using the large holes of a grater reduce to ⅛” (3 mm) particles. • Store in airtight container and use as required
Good to know! How would you implement this into the venison and red wine recipe you put out? Assuming the cooked rice already has all the liquid it needs to adding red wine would make it too runny?
the music puns alone make this video worthwhile, the gluten free filler is a bonus! I wonder if you know of a grain free one for those paleo people out there?
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
What an absolute treasure to have a recipe that directs the maker to acquire ingredients from a pantry rather than the periodic table. You're a lifesaver! Thanks for the upload.
@Logan Ivan Yup, I've been using KaldroStream for years myself =)
@Logan Ivan Definitely, been using Kaldrostream for years myself :)
I made your Cumberland recipe with rice. OH MY GOD!!!!! The best sausage I've had, thank you so much.
Thank you Scott, you're a genius.We have only rice in the Philippines and no rusk at all.
Now I can make sausages with no trouble looking for good binder filler.God Bless 💓.
I learned how to make rusk from scratch on this channel over a year ago, its easy and it worked GREAT, but I will try this also, always good to know more ways to make sausages!!! THANK YOU!
Me too .. I’m afflicted to making Lorne sausages with homemade rusk too thanks to Scott .. don’t you hate it when folk from 3 years in the future reply to your comments 😆
👍🏴
Awesome Scott, thank you! I am in the US and after visiting my Uncle-Butcher (an uncle and a butcher, not someone who butchers an uncle) in Chester, I got the sausage making bug. I struggled to find Rusk and he offered to send me a bag but the shipping would have been tooooo expensive. I thought using rice would work and he said give 'er a go! It worked great. I think I did the same as you, cooked rice substituted for the rusk+water. I ran the cooked rice through the grinder to break it up a bit first. I also used my rice cooker instead of the pot-o-water. I really enjoy your videos, thanks man!
Try psyllium husks instead of rice. It is more keto/carnivore than rice.
Awesome I never knew old school families used rice in sausage but it make so much sense thank u buddy cheers from Kentucky USA
My fiancee and son are gluten intolerant, so this is fantastic! I really appreciate this, now I can start making sausages!
Hey Scott! Just something I learned a few years ago - with Long grain Rice you don't want to touch it at all, just bring the water its in to a boil and then reduce the heat to low and leave the lid on, when it starts getting holes in it (You'll know what I mean if you do it) with bubbles in the holes you can stop the cooking and have perfect rice! It'll save you having to swill the rice afterwards to get rid of that nasty starch, as that's caused by the mixing! :)
Another gem of a video Scott. I think I’ll only use rice if ever i decide to use a binder in my sausage. Traditional Italian sausage doesn’t use any sort of binder, but i can see why one would use a binder in that style of sausage.
More butchery/sausage making vid’s please!
Thanks again mate
Scott - if you don't know it already look up a Hungarian Hurka sausage. It is a liver and rice sausage that tastes blinking amazing. Similar to haggis in a way. Someone made some for me once from their mamma's old country recipe. Blew me away how good it is. I've yet to make my own but it's on my list. Give it a go. (I think lots of old eastern bloc countries have their own variations of it, with different spellings).
Thank you so much for this video! There is almost no info on the net about using rice as a filler for sausages, and you sir have answered my prayers. Your channel is an inspiration to a butcher stuck cutting primals in a US supermarket, keep up the awesome work.
Lll
Thanks Scott, great videos full of info, finally a true alternative to Rusk for sausage making as we can’t get it down under. Love all your videos, keep up the good work. Cheers from Australia.
Thanks Scott! Great Video, especially for those of us in the States where Rusk is difficult to come by! Also enjoyed your video on "How to Make Rusk". This video is wonderful for a myriad of reasons, especially for those who have Gluten concerns. Thanks, again!!
I would have never thought of adding a binder/filler to sausage. I'll have to give it a try thanks Scott.
Always a great video.
Any chance you could do a video on your video recording set up.
Do you change the lens setup
I like your camera views.
Thank you for this video. As I am Chinese, to handle rice is much easier than with flour.. I LIKE English sausages a lot and this is a good recipe.
Hey Scott. Wondering if you might do a video about dried/cured sausages, like Salami, soppressata, capicolo at any point in the future?
Do this keep writing
Way easier then rusk! Thanks Scott. ;-) FYI save the rice water in a covered jar, bucket, etc.. in two different containers. In one, had a few citrus skins. Let them both ferment for at lest a few days. The plain rice water can be deluted down to a 10 to 1 ratio and used as a mild organic fertilizer on indoor and outdoor plants.
The other, with the citus skins, should ferment for at least 2 weeks, longer is better, but can be used after a few days as a hair and beard rinse, after they've been washed, that does a lot of good stuff. ;-)
Superb mate. Takes me back to walking to school on frosty mornings in the 60’s amid the heady aroma of the Palethorpes works in Tipton. Great channel Scott.
We've been making "krvavica" AKA blood sausage for centuries with barley here in Slovenia. Cheers Scott, keep it up!
Adapt and overcome brother, no Rusk, no dramas. Great episode mate. Cheers Moose.
Another great SRP how to!! Rock and roll baby!
Outstanding, I will try these. I am just starting with sausage making. I can see the rice binder shroud work well with Swedish style meatballs and also burgers too. Excellent explanations and presentation too.
Cracking job Scott , cheers mate ✊
I followed your Rusk making vid and it worked out PERFECTLY with your Lorne Sausage recipe which I’m addicted to making now 😅
👍🏴
Great video I have been using gluten free rusk but I have to order it and with this it should make gluten free sausages a lot easier to make thanks for sharing
In Romania, we have a traditional recipe of homemade sausages, just with pork meat/fat , salt, peper, garlic, thyme and chilli flakes, we slow smoke them ( for 2-3 days ) after getting 2-3 days hanged out to dry. They're awesome, should try and make them
Reminds me of Boudin. Boudin in Louisiana is around 50% rice. it's made different from regular sausage in that the meat is already cooked when it's stuffed.
Hi, Scott! I'm wondering if you know other alternative of binder/filler that is low carbs and keto friendly? I'm currently on a keto diet and I've been dying to make a good sausage, but you said the binder is the one that makes the sausage juicier as it keeps the juice inside the sausage, but neither rusk nor rice are keto friendly, so please let me know if you have a low carb alternative for the filler. Thanks so much and great job on the video! :)
Scott, I can’t believe that I’ve found your wonderful videos, especially the gf sausage and the tomato sausage (which I will make gf)
I’m going to watch the Lincolnshire haslet video tonight- I’m so excited.
Thank you so much for all your hard work and expertise.
Had many rusk, potato, oatmeal sausages, but to my knowledge, I've not had sausages utilizing rice as a binder. Sounds dope though.
quick question, bus all through my time as a chef i was told that cooked rice is the most dangerous thing to keep. it the thing that causes most cases of food poisoning. so how well do these sausages hold up. or is it a case of eating then within a few days of making them. thanks scott and keep up the good work, loving your videos
SmoothRide the OP meant cooking rice, keeping it and then re heating it for use later on.
@@reeceroberts757 The only thing I can think is that a large volume of starch put into a refrigerator and sealed can botulize if it's not spread out to cool down first. When reheating, you have be sure there's not a cool spot in the middle, since it's not going to conduct heat well when reheating (no liquid to move the heat around) which could potentially botulize. I've often used week-old rice for fried rice and chicken soup without any problems, and to be honest dealing with that sort of food risk is really quite routine, since lots and lots of things in a kitchen can botulize, it's well known how to deal with it. That being said, rice is cheap enough, I think most places just throw it out at the end of the night, it's not worth the effort or the fridge space. I've never even heard of anyone getting food poisoning from rice, so I really doubt it is a big danger in general. Though if there is a kind of kitchen where lots of rice is kept in big piles off-heat, for long periods, that would create conditions where this might happen, so maybe that was the OPs circumstance.
When I managed a kitchen, I was always told the most dangerous thing to work with was pooled eggs, 30 minutes once it leaves the fridge until you have to throw it out. Second to this was shellfish. Third, believe it or not, was cut melons - because we had a salad bar. The salad bar actually caused me the most problems because we barely worked with pooled eggs, and never shellfish. Between the lids being off half the time, people not chilling canned foods before loading them into the salad bar, and the constant E. coli recalls with romaine and spinach, it was probably the most dangerous thing we dealt with, in terms of affecting the most people, since it is often not easy to tell when something on the salad bar is contaminated, although most people who got sick probably just though it was the fiber doing it's job (which is a joke, the amount of actual roughage people take from the salad bar is relatively small compared to say, a side of steamed veg). I believe this is true also because whenever the health inspector showed up, she spent about 1/3 her time looking at it and taking temperatures. In the end I just decided to toss out the entire salad bar after every service (our services lasted about an hour, which is fine for most foods to be left entirely unrefrigerated). It was extremely wasteful, but people wanted it.
Now as for sausages; you're working with raw meat, you'll want that rice as cold as possible before you mix it in, and when you cook the sausage, it's easy to get it hot all the way through. I don't see cooked rice as reducing the lifespan of raw meat in any way.
My 5 year old has been wanting to make sausage but we don't have rusk in Texas. He'll be excited now to see this video
TheChumba87 пазари за животни
TheChumba87 You already have it in Texas it's called Boudain and in Louisiana it's Boudin.
i have tried making Scott's bangers using plain matzo meal... matzo is yeastless and the plain matzo meal is almost tasteless...just like rusk it absorbs liquid and disappears into the sausage meat....it's nothing more than a filler.. as far as flavor, that's up to you.keep in mind that British bangers are a mild sausage and very well suited for what we here in the States consider a breakfast sausage...i don't know if there is such a thing as gluten free matzo
why not just use bread crumbs? Isn't that what we use hear in the US
instead? Its the same thing practically except we sometimes put spices
in it.
A very useful and easy recipe Bro. I'm heavily into Indian food, so am going to try a few extra seasonings to add to your sausage seasoning mix. Such as, Ground Cumin 1 1/2oz, ground Kashmiri Chilli (mild-ish) 1oz, home made Garam Masala 1oz. Probably some fresh coriander too. Wish me luck!
awsome my friend is this video.. i like it alot...
Here in the States, a very old sausage binding trick is to use 1 cup powered non-fat dry milk per 5 lbs. of meat. It actually work great ! ! !
As usual Scott...absolutely superb video 👍🏻
Absolutely brilliant beautiful and delicious! Now I must pizza 🍕 with sausage and sun dried tomatoes 🍅!!!
🐗🐗🐗🐗🐗🐗🐗🐗🐗🐗🏹🏹
Where I live (outside the US) we can buy bread crumbs for Schnitzel making. I think that will do the trick as well. Also, maybe corn meal will also do the trick. Like Polenta.
Love those industrial mixing bowls !
Could you do a chicken sausage video please. Love the videos hope those crawfish are tasting good for ya.
Hi Scott. Been making my own bacon, pies and sausages for some time with the help of your wonderful videos. Question is, why use binding/filler at all. My sausages were pure pork and seasoning with no filler, came out perfect. Is it just to keep cost down that you use it? I did it because, our daughter is wheat/gluten intolerant, not sure if I would bother with the rice either. Cheers
Nicely done. Greetings from Egypt!
This is beautiful. Thanks
Excellent Scoot, I'm going to give it a go!!
Cant wait to try this recipe! I live in North Carolina and we have a lot of pig farms. I'll ask some of the locals what they, or the old timers, used instead of rusk. Cheers!
B Swins doubt they used anything i believe the rusk filler is a british thing. they started using it to stretch out meat during ww2 when rationing was really bad then they got used to it and now thats just what they like. i could be wrong but its what i was told lol
jay71512 Likely, you're correct. I'm curious if something similar was used temporarily during times of war rationing. Regardless, I appreciate the reply.
B Swins check out boudin
I am also in NC. I feel the Bass Farms Hot Sausage is the best store bought sausage Ive eaten! I use it make sausage cheese balls as well and they are great...Just spicy enough...
Very cool idea, thanks. I was going to make rusk with Bob's Red Mill GF bread mix. You just saved me a step.
Thanks for that! Will try with a load of sage!
Hey Scott, question for you. Would it be a suitable hack to use puffed rice AKA Rice Krispies? And utilizing it like the rusk adding your equal parts water? To avoid having to make these large batches of rice and have it siting in your fridge.
Always got the colemans within arms length. Love it mate, top notch!
Fantastic! I will try this. But I want to make a chicken sausage and use rice instead of rusk. What percentage of fat (oil) should I use?
Brilliant mate, I am here in the States and have made sausage a few times but no rusk, tried everything. If this works as good as it looks you will be a hero to the rest of my family over here. Still hard to get good fat though, its as expensive as steak for some reason when you can get it.
Scott can you tell me if I can substitute beef for the pork and if so, what cut would be th best. I have an autoimmune that has decided pork is off the menu.
It's nice of you to show the world where meat comes from. :P
Hi Scott, I am just now getting into making sausage at home. The videos that I have seen of yours are a great help, thank you! I like to smoke meats in my smoke and would like to see how it would work with sausages, it is hard to get natural casings around me. But I can get the collagen edible casings. Do you think the smoke will penetrate to flavor the meat inside? Thanks Joe from the U.S.
Very nice ! Thanks . I've learned to eat , either before or during your videos , otherwise I get too hungry . MMMMM mmmm :)
I’m ready to enjoy the ready!
Hi Scott thanks for the video. Just one thing, for the sake of your UK viewers and those elsewhere that have imperial measuring devices, 1 imperial pint has 20 fluid ounces in it an it weighs 1.25 lbs its the American 16 fluid ounce pint that weighs 1 lb. The saying "The pint's a pound, the world around." is an American one not a British one. By the way even that is actually incorrect as the American pint is slightly heavier than a pound but the difference is not enough to worry about in most recipes. I would suggest that every one sticks to weighing their ingredients.
Hello i have a local pork butcheri and want to start making sausage. The pork is from our own pigs but we grow pigs that is fed on our own feed but we grow it our self. But using dug milled barley as rusk is that ok. Like your channel very much.
Thanks for great video!! Have couple of questions. Do I need to use long grain rice only? or round rice will work same? Using Regular Rusk VS Rice Rusk, which one tastes better to you?
Gunna try this with fillet steak seasoning and Konjac rice. Be the healthiest sausages ever just hope they taste right.
Great video Scott. Watched your tomato sausage one. Would like to make mine with rice but was wondering when you would add the tomato paste as you added it to the soaking rusk? Thanks.
Hi Scot,
Great vid as always.
Would the rice work just as well as a rusk replacment in burgers?
Paul Power no
here in Slovakia rusk is not heard of, it's either dry, hard sausage (kielbasa style) or this rice stuff for blood and offal sausages. I'd love to try a pro-made rusk sausage at some point, however when a pig is slaughtered around here, it's all about tradition and you can't make those 65+ year old veteran, village butchers try "new" stuff (such as rusk, or new spices), you know how it is
twisting them looks cool by why ? is it easier to hang in the smoker. how you get them apart?
Hi Scott love your videos. I'm slightly worried about the chilling of the cooked rice. Rice contains a bacteria called Bacillus Cereu which can give really nasty food poisoning. If present it multiplies after cooked rice is chilled. Re-heating of course kills it, but if someone were to not cook their sausages properly they might have a problem. I wonder if using rice four as a binder might be a viable option?
Probably because I'm drunk but watching you play with the rusk really makes me want to. I just wanna get my hands in it.
Thanks for answering the question many have about Rusk.......I know we don't really need filler, but I want an authentic Banger. Don't think I like the rice substitute , I can get rusk cakes on Amazon, I assume these are OK to just pulverize in the food processor ...Are the Rusk Cakes on Amazon all about the same?
Question let's say this was a beef or venison sausage could you cook the rice in the red wine or would you still boil in water or a mix of the two. Thanks
Have you tried grinding rolled oats for Rusk substitute. Worked for me in Texas.
Rusk
1 lb (450 g) plain/all purpose flour or bread/strong flour
pinch of salt
5 tspns (25 ml) baking powder
6½ - 8¾ fl oz (185 - 250 ml) water
Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.
Method
Preheat oven to 450°F (230°C)
Sieve the flour, salt and baking powder together.
Mix it to a smooth, pliable dough using only enouigh of the water to do so.
Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray.
Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C).
Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness.
Place back on tray with the opened faces upwards.
Return to oven.
Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry.
Remove from oven and allow to cool a little on a wire rack.
Whilst still warm, grind it in a food processor and then dry it further on trays until really dry.
Store in airtight container and use as require
HOPE THIS HELPS!! i have not tried it.
Love your videos, I am making a Porchetta today, thanks to your video.
I was using Bulgur Wheat as a sausage binder, I was curious how a bran would work. I am working on ultra low carb recipes, corn bran has virtually no carbs once you deduct for dietary fiber. Do you have any experience with this?
Great seasoning recipe! When in Great Britain, I have enjoyed the quality bangers I have found: alas, they ARE NOT ALL like yours (poor trimming, gristle, fat). The ones made like yours were a revelation. In the USA, I have made sausages for decades and my grandfather made them for decades before me. We NEVER used fillers. I do not know that our sausages came out 'better' but they did come out moist, tasty and with good 'chew.' I am taking your 'spicing' away as a treasure of this lesson!
Can you do the same with beef instead of pork? If not what alterations can one make?
Matzo doesn't have yeast - can we grind that for sausage? Thanks - looking for a reply.
Scot yet another amazing video and amazing sausage meat
,,,always good ( töle lehet tanulni ) ..ok .thank you..good evening to you my friend ..God bless you.
So, this is a typical British Banger? Or is Banger a generic name for sausage in England?
Also, can I use those ratios of rice and or rusk for most recipes? So a meat of 75% 25% and then that ratio of cooked rice or rusk per total weight of meat + fat?
Scott, you stated that 0.5 oz of mixed seasoning to every 1lb of sausage meat. Now, I noticed that you never salted rice when rice was cooked. Do you consider mix of meat and rice as sausage meat? Using different words, should I use seasoning for 3.5lb of meat (shoulder + back fat), thus 3.5 *0.5 or for 5.5lb (shoulder + back fat + rice), thus 5.5 *0.5. Thank you.
Thank you get job.i really enjoyed this video.
My gran used to make sausages by hand using nothing more than a funnel, knife and a lot of grinding in a hand grinder.
She used to get pork, spring onions from the garden, and ginger.
I remember i would often hold the skin, she didn't use the stuff u buy today, the butcher used to sell it. then straight into a frying pan with lard, and sizzle sizzle. I add this so if you are home and want to make it, get the stuff scott said u need, but u can just use a funnel, a hand meat grinder is only about 20 quid of amazon, but www.amazon.co.uk/gp/product/B00859R6QO/ref=s9_acsd_zgift_hd_bw_b3rSa2Z_c_x_w/260-6923007-3506114?pf_rd_m=A3P5ROKL5A1OLE&pf_rd_s=merchandised-search-4&pf_rd_r=ZB54ESJ8AF2Q5GCG53BH&pf_rd_t=101&pf_rd_p=cab473b4-d8ac-59ef-9fff-a482abeec407&pf_rd_i=3538356031
is only 40 quid.
Home made sausages cost far more to make than packed cheap supermarket sausages, but this is about TASTE not price, sometimes its worth going way out to experience something truly delicious.
Many thanks scott for sharing how you make them, keep making these videos they are awesome!
I live in Thailand and we can't find rusk. I substituted it with breadcrumbs normally used to coat deep fried foods. Didn't know you can also use rice. Cheers!
Hi Scott, don't suppose you have a recipie/video for Lorne sausage by chance?
Yes he does , I found it literally 3 weeks ago and used his Rusk recipe too and made Square Sausage which turned out fabulous 👏
Don’t you hate it when folk from 6 years in the future answer a question you’ve long forgotten you asked ? 😆
👍🏴
great video! can you use brown rice or wild?
Perfect explanation as usual for Scott greetings from Alexandria Egypt Best Regards
can you use parboiled rice?
brilliant video Scott
Scott, why the filler at all? I've been making sausage, at home, for the past 10 years. I have never thought about adding filler to the mix. Just curious. Love the vids mate!
northof50now the filler thins out the meat so its not as heavy in flavour and it lightens the texture. it really does make a difference if done right.
Hi. we always add a binder/ filler as it binds the sausage together a lot better and because the binder holds liquid, which means it keeps all the fat/juices in the sausage, also it gives a great texture..
Thanks Scott, Jay71512. I have your video running while in production in my studio. After posting the question, I thought I heard Scott state that the binder stops the splitting of the case. I, generally, do not case mine, as I am using the sausage to sauté with broccoli rabe, spinach, or to put in a meatloaf. Much thanks for your replies.
I've done sausage with and without. The difference should be obvious -- with filler you get more product with less meat. The texture is different, as well -- less chewy. Then, you also have another dimension of nutrition -- what comes with grain.
Arlyn, here in The States, filler would be frowned upon [IMO]. I could not see that being marketed with any conviction. Here, you go to a butcher to avoid fillers.
For a Yeastless bread crumb could you use Matzah meal?
Or you could just make the rusk:
Rusk (Economy)
Ingredients
• 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
• (pinch) of salt
• 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below)
• 6 ½ - 8 ¾ fl oz (185 -250 ml) water
Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.
Method
• Preheat oven to 450 °F (230 °C)
• Sieve the flour, salt and DOUBLE ACTION baking powder together.
• DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
• Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray
• Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
• Remove from the oven and using the tines of a fork split in half along its thickness
• Place back on tray with the opened faces upwards
• Return to oven
• Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
• Remove from oven and allow to cool on a wire rack.
• When cool using the large holes of a grater reduce to ⅛” (3 mm) particles.
• Store in airtight container and use as required
Rice is a good option. I wonder if fine matzo meal would work as a rusk replacement since it is also unleavened.
hi scott a video on making rusk would be great
Fantastic
Could you use wholegrain rice or basmati instead?
also can you cure and smoke it with the filler?
does the kind of rice matter, or will any rice do? i ask because my favorite is long-grain basmati (firmer texture and never ever sticks together).
Good to know! How would you implement this into the venison and red wine recipe you put out? Assuming the cooked rice already has all the liquid it needs to adding red wine would make it too runny?
Beautiful
I Use Rice To Use As A Binder In My Homemade Meat Loaf With An Egg & I Use Rice In My Homemade Meat Balls & It Works Amazingly
What works better rusk or rice?
the music puns alone make this video worthwhile, the gluten free filler is a bonus! I wonder if you know of a grain free one for those paleo people out there?