This is the pinhead product we have sold for many years, bind with water
and seasoning to make the ideal sausage or burger mix.
This Rusk has a high water absorption rate and minimum shrinkage during
cooking. Normally you would add 1.5kg of water per 1kg of Rusk. With the Tong
Master Rusk the mixture can be as high as 2kg of water per kg of Rusk, giving
you a higher product yield.
Rusk is added to the sausage / burger mix to absorb water, this stops
the sausage drying out and also giving a lighter texture.
A good quality Rusk is an essential ingredient for sausage manufacture.
