Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However:
- When I make bread, I cook it to an internal temp of at least 190F. Doesn't that kill all the yeast?
- Adding (alcoholic) cider, wine etc to sausages seems common. Doesn't that have yeast in it too?
Is yeast actually detrimental to a sausage in any way?
Best Answer
None of those things have significant amounts of live or sporulated yeast. All flour-based baked goods are cooked to a temperature that will kill yeast; wine and cider are filtered and have preservatives added. Moreover, bread yeast is essentially inactive at refrigerator temperature.
Biscuit rusk is quicker and more efficient to make than bread rusk, and is more economical as a filler because it absorbs more water. Yeast is not a factor in the quality or longevity of fresh sausages.