Good article.  Growing up in the southern part of the U.S., I learned the term "rusk" as a synonym for the twice baked bread marketed as "zwieback" used as a teething aid for babies.  Back in the 19th century it was survival rations.  I still use hummus on rusk as backpacking food.
I've grown up making sausage and what was used in the southern U.S. was bread crumb.  My grandmother always tossed the heel ends of a loaf into the deep freezer.  When it was fall and time to make sausages; the bread would be put in a 250F oven until thawed and dried.  Then put between two cloths, the rolling pin would be used to crush.  This was the filler and binder for the sausage.
Keep up the good work.  I love learning about the differences in culinary custom from across the pond.

I was satisfied that you showed us the old-school butcher's recipe of using rice as a binder...now, I think I'll have to try both. For health reasons, I have to make all my food from scratch...you have no idea how helpful you've been. A huge thank you.

Scott rea I’m a chef who butchers his own where he can, hunts his own and loves his job. You my friend are an awesome influence, find of Knowledge and teacher to those who want to know what it’s all about. Triply thank you for doing your bit to keep the dying skills alive because not many could. I’d love to get together and catch cut and cook with you, all the best to you sir

Thanks from Adelaide Australia,  A Rusking I will go. I'm now subscribed, thanks for your efforts.

I was looking online for rusk. I'm in the USA, then this episode called me over. What the heck is in this presentation to dislike? Wow, people!!
Thanks Scott!

I don't know if i'll ever make my own sausage or butcher my own pig head, but I'm glad you're out here letting people know how. Plus your voice is really relaxing so that definitely is a plus

I was a butchers apprentice in Manchester UK 50 yrs ago.
Today you can just buy japanese panko breadcrumb, moisten with milk to make a panade and you're all set.
I want to make cumberland sausages, living in America now. Can't get decent bangers here.
I still remember how to hand link after all these yrs.

Amazing, we can’t get it in Canada either.  Big thank you!  I can now try to make square Scottish sausage now!

Wish I could like this a million times

Reminds me a bit of making Italian biscotti  :)

It's a RUSKY business!

Most interesting bread crumb video I've ever seen. ( I'm currently at one video ) 👍

I had never made sausage before today.  I probably never would have without inspiration from Mr. Rea.  The grinding and seasoning part went well.  A bit tedious using a KitchenAid grinder, but I love a good cooking project.   I fried some patties for a taste test.  Not bad.

But wait.  Didn't Mr. Rea say that rusk was the key to moist, succulent sausage?  I live in the middle of Texas, so rusk is about as obtainable as 10 pound bags of hens' teeth.

So Mr. Rea's rusk it is.  I baked up a batch, shredded it per this video, hydrated it, and eyeballed a handful or so, mixing it with my 4 pound sausage batch.

Bob's your uncle, mates!  My rookie batch of sausage went from pretty good to amazing!!!

Fellow Yanks, ya gotta try this stuff.  Ya don't need to shovel the stuff into your mix.  Just add a little at a time until your mix gets like some of the SRV Sausage Masterclass videos.

Cheers, Mr. Rea!

I just want to say what a great service you provide. I do enjoy making my own sausages and in the US our sources of UK processes are limited. You truly bridge that gap. Keep up the great work! I watch each and every one of your publications! Thanks!

AAAAAAHHHH HOW DO I LIKE THIS VID 20000 TIMES!!!!! From across the pond thank you for teaching me proper sausage making.

If you are not big on baking, in the US you can get Sailor Boy Pilot Bread, it is essentially hard tack and I have found that grinding it up works in any recipe that calls for rusk.

Best channel on Youtube.

Was getting ready to order this from the UK till I watched your video. Awesome and thanks!!!!!!

Thanks again. I noticed that when you showed us how to use rusk in making sausage, you weighed the water, ie: one pound, but in the making of the rusk, you used a fluid measurement. Not much difference I guess but I just wanted you to know I was paying attention. Wonderful series, thank you again very much.

Thanks for sharing this, we live in America and haven't been able to find rusk anywhere.  Looking forward to giving this a try.