Rusk for Sausages

Ingredients:

1 lb all pourpose flour
1/2 tsp Salt
1 1/2 tablesoons backing poweder
1 cup water

Preheat your oven to 450 degrees F. Sift the dry ingredients together and add around 3/4 of the water and mix. You can do this by had or in a stand mixer with the dough hook. If the dough is too dry add the remaining water. It should resemble a bread dough mixture and come cleanly from the sides of the bowl.

Roll the dough out to about 1/2” thick and place on parchment paper in a backing tray. Bake in the oven for 10 minutes. Reduce the head down to 375 degrees F. Cut into strips to allow the rusk to dry easily. Place back in the 375 degree oven for 10 minutes, remove and turn over and place them back in for a further 10 minutes. Check that that they are dry and hard. If they need more time place them back in for 5 minutes and check. Once dry, place them in the oven with the power off and allow them to cool in the oven. Break them into a pieces and use a blender or food process to prcess to a fine rusk/