English Banger Question -- Tasting the Rusk?

[polka]

Howdy
This past weekend I made some Beef Bangers. First time to make a sausage with Rusk or breadcrumbs.

It was 5 pound batch of Beef using 2 eggs, 1 cup ice water, and 3 cups breadcrumbs, besides the herbs and spices. It was a nice, moist sausage, and flavorful!

Question: Am I supposed to be able to taste the breadcrumbs? Also, it firmed up the farce so as to require hydraulics to push it thru the stuffer--well, it seemed that way to me.

What is the usual ratio of Beef / meats to rusk?

thanks for looking

Rex
aka Polka

[wheels]

Hi Rex

The egg would firm the mix up. In a typical 'banger' I would use 77% Meat, 13% Water, 8% Rusk and 2% seasoning or thereabouts. It's not prescriptive. Many commercial sausages a have far more filler, and some people prefer a lot less.

For me, it's not about the economics. It's that,without the rusk, the sausage just doesn't have the characteristics to be a classic British sausage.

Phil

[polka]

Phil
does that translate into about 175 g to 200 g of rusk in 2.2 k of meat?
R

[DanMcG]

For your 2.2kg of meat, 8% rusk would be 229g, 13% water 371g.
Man, I'm a little rusty at the math, but I'm sure I got it right, if not someone with set me straight.

And I'd also like to know if you're suppose to taste the rusk? I've only done one recipe using it.

[wheels]

No your not supposed to taste the rusk as a separate entity.

HTH

[polka]

Thanks Wheels, and DanMcG for your time and trouble to answer. Next time I will recalculate this one. I definitely tasted it when first bite, but it disappears in the remaining flavors as the lunch progresses.

Again, much obliged!

R

[NCPaul]

Welcome to the forum. I like the use of stock in place of water, my water has hardly any flavor.

[wheels]

It looks good. Welcome.

Phil