Rusk is a dried cereal ingredient that is microbiologically very clean and primarily used as a filler and binder in meat products. Circa the turn of the century it was first manufactured as a replacement for bread in sausages because the use of a raising agent rather than yeast provided a more stable finished product with a longer shelf life.
Rusk is manufactured from wheat flour, salt and a raising agent by a traditionally slow process of baking, drying, gristing and blending to produce a consistently high quality product capable of absorbing twice its own weight of water without being soft and pasty.
Pinhead and Medium Rusk are the most popular grist size, widely used in the production of sausages, pies, other compound meat products and as an ingredient for dried stuffing mixes. The grade or blend used is dependent upon the speed of absorption required, the appearance and texture required of the finished product.