How to make sausages, with out using sausage making Rusk.
In the UK we use Rusk as a binder/filler when making sausages. Rusk is basically a yeast less bread, but outside the UK it is hard to find, so in this video i show you how to make sausages the old fashioned way, using Rice as a binder.Rice was a common form of binding in the butchery trade for years.It makes a wonderful, firm textured sausage, that does not split or shrink. And the beauty of using rice, is with the right seasoning, a natural hand blended seasoning (SEE RECIPE BELOW), you can make a tasty Gluten free sausage.
Enjoy..

Sausage Making Masterclass video...
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How To Tie/Link Sausages video..
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Classic Sausage Seasoning...
1lb of fine salt..
3oz white pepper..
1oz ground nutmeg..
1oz ground mace..
3 oz ground coriander.
Mix thoroughly together, then use 0.5oz of the mixed seasoning to every 1lb of sausage meat..



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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

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