I was thinking about doing a series of UK sausages and doing the research I discovered that all of them are basically the same. So I gave up on the idea. I am still planning to do a Lorne sausage after the holidays though because I have a strong Scottish lineage. I agree with you about the rusk I think I like it better than crumbs or even milk powder. The fact that it’s cheaper is an added bonus. Great video.
I agree that a lot of them are very similar. I've had people say in the comments that rusk and breadcrumbs are the same thing but they are definitely not! Rusk is an awesome binder but it creates a unique texture that I'm not looking for in every sausage.✌️
Im from England and never tried Newmarket sausage, the herbs sound nice though. It’s good that you’re using rusk as it keeps them juicy, most people dislike the idea but I’d rather have a juicy sausage than a dry one. Q: how long did you soak the rusk for? Nice video, keep them coming.
Never heard of this one before. A English sausage without sage!! Don't think i'd bother with this......saying that, i still haven't made any rusk yet! Gotta do that soon.
Off subject question please Greg.....If i'm making pepperoni in say a 32mm hog casing, would i use cure No 1 instead of No2 as in a 70mm casing? I just done some 32mm salami but used No2, i'm thinking now i used the wrong one as [hopefully] thinner casing will cure quicker?
I would use cure #1 with a 32mm casing. It should finish in roughly 30 days, give or take, so the nitrate doesn't have much time to convert to nitrite even if it takes slightly longer than the 30 day rule of thumb.
I was thinking about doing a series of UK sausages and doing the research I discovered that all of them are basically the same. So I gave up on the idea. I am still planning to do a Lorne sausage after the holidays though because I have a strong Scottish lineage. I agree with you about the rusk I think I like it better than crumbs or even milk powder. The fact that it’s cheaper is an added bonus. Great video.
I agree that a lot of them are very similar. I've had people say in the comments that rusk and breadcrumbs are the same thing but they are definitely not! Rusk is an awesome binder but it creates a unique texture that I'm not looking for in every sausage.✌️
@ true.
Gonna try this in the next couple of weeks!!
Well done! 👍
Thank you! Cheers!
Kind of simple, although not as spicy as we like. Think it is also a good beginners sausage to try out!
I appreciate the use of percentage.😊😊😊
The only way to get truly repeatable results with any size batch.
Im from England and never tried Newmarket sausage, the herbs sound nice though. It’s good that you’re using rusk as it keeps them juicy, most people dislike the idea but I’d rather have a juicy sausage than a dry one. Q: how long did you soak the rusk for? Nice video, keep them coming.
I soaked the rusk for about a half hour
Black Sheep!!
Representing!
Never heard of this one before. A English sausage without sage!!
Don't think i'd bother with this......saying that, i still haven't made any rusk yet! Gotta do that soon.
Off subject question please Greg.....If i'm making pepperoni in say a 32mm hog casing, would i use cure No 1 instead of No2 as in a 70mm casing?
I just done some 32mm salami but used No2, i'm thinking now i used the wrong one as [hopefully] thinner casing will cure quicker?
@@ravingiron9356 Hahahaha, i'm also jimbop4499 😎
I would use cure #1 with a 32mm casing. It should finish in roughly 30 days, give or take, so the nitrate doesn't have much time to convert to nitrite even if it takes slightly longer than the 30 day rule of thumb.
😂🥺
@@gourmetwoodsman thanx mate, nitrate..nitrite.... so confusing. the 30 day rule looks good.