I doubt if your average American can tell you what 'rusk' is. I have read hundreds of cookbooks and never came across that ingredient. But this weekend Irv decided he wanted to make British Banger sausages and a key ingredient is 'rusk'. So I learned something this weekend (beside the fact that the spice Mace is not only hard to find but very expensive) - that rusk is basically a hard biscuit that then gets ground up somewhat like breadcrumbs.
Very exciting. It is not every day in our house that the following ingredients are used, much less in the same dish: hog casings, pork shoulder, mace and nutmeg (seemed a bit redundant), sage and ginger. But they came out great - fragrant and creamy just like a good banger should be.
The bangers did not disappoint but all the hype about the snow this weekend sure did. I was expecting snowmagheddon and all we have so far is a dusting and delays. I don't know whether this constitutes March coming in like a lion or a lamb? I only know that we have a lot of sausages to eat.
Next weekend we will be at the Hippie House and celebrating Irv's 70 years young birthday. We are hoping to have a drink at the Ocean House in Watch Hill. There is a new film about Watch Hill (the hippie house is across the bay from Watch Hill). See link to the trailor:
http://www.thewatchhillconservancy.org
Post script: Irv cooked up a banger this morning-it did not disappoint! Very yummy.
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