British sausages traditionally have incorporated breadcrumbs to the mix and they help achieve that plump and succulent textured sausage that we so love! Breadcrumbs can be made for sausage by grinding and drying regular bread…. But most Sausage Makers now use Yeastless Rusk. Rusk is basically a Yeastless ‘bread’… made using just Wheatflour, Salt, Bicarbonate, Water and a special baking and drying process. The dried Rusk is then crushed to a ‘crumb’ and can be added directly to the sausage mix and re-hydrated with water.

Our Rusk is produced by Ripon Select Foods in North Yorkshire and is without doubt the finest quality Yeastless Rusk made specifically for Sausage Makers on the market. A 1.13kg (2.5lb) bag is sufficient for at least a 20lb mix of sausage…. but you can use less to achieve exactly the texture and meat ratio that you prefer.
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