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Rusk

Butchers Rusk for Sausages, Pies, Stuffing and more

Rusk is widely used in the production of sausages, pies, compound meat products and stuffing mixes. It can also act as a carrier for flavours, seasonings and colours, making it suitable in the production of burgers and kebabs.

Newly Weds Foods Rusk

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The two most popular grist sizes, Pinhead and Medium are widely used in the production of sausages, pies and other compound meat products and Superfine is the perfect carrier for flavours, seasonings and colours making it suitable in the production of burgers and kebabs.

Pinhead, Medium and Superfine variants are also available as a salt free option. Breadrusk is often required when making premium and speciality meat products and stuffing mixes.

What is Rusk?

Rusk is a kind of biscuit or light bread dough baked twice until it is hard. One key use for rusk is as the cereal ingredient utilized in manufacturing ground meat products especially the great British “banger” sausage. Rusk’s unique characteristics impart the yielding texture and subtle flavor profiles expected of this British staple.

When used, Rusk helps to control the moisture and fat migration, and also deliver a more rounded and desirable flavour and texture.

Bespoke Rusk Orders

If you have any specific rusk requirements that aren’t listed here, please contact us.

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