This is a phosphate blend to be used at 0.8% of finished product i.e. 8 grammes per kilo of meat.
This is known as a cutter and aids water retention in sausage making, it helps make a moister product and also acts as an emulsifier making the sausage more ‘uniform’.
This is an essential ingredient for a typical British banger. Weight 100 grammes £4 250 grammes £6 500 grammes £10 1 kg £15.00 5kg £50
This is widely used by butchers and commercial sausage manufacturers to extend the shelf life of fresh sausages. When this is added at a rate of 0.08% of finished product i.e. 0.8 grammes per kilo of sausage will have a refrigerated shelf life of around 7 days
Weight 100 grammes £1.30 250 grammes £1.50 500 grammes £2.50 1 kg £4 5kg £12.50
Great for any cooking application. Weight Small 250 grammes £2.00 Large 500 grammes £3.00 Catering 1 kilo £5.00
Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage.
Makes between 20 to 40 Kilos of sausage.
Due to its bulky nature rusk is expensive to ship, we can offer this product at a cheaper rate if collected. Price: £9.99
Makes between 60 to 120 Kilos of sausage.
Due to its bulky nature rusk is expensive to ship, we can offer this product at a cheaper rate if collected. Price: £11.50
Makes between 250 to 500 Kilos of sausage.
Due to its bulky nature rusk is expensive to ship, we can offer this product at a cheaper rate if collected. Price: £45.00
Please note that this is a highly concentrated powder and only tiny amounts are required to flavour food, the recommemded usage is 0.05% in the finished product, ie. 0.5 gramme per kilo of finished sausage etc. Weight 50 Grammes £5 125 Grammes £7 250 grammes £10
