First of all, Rusk is a course white bread crumb, not like the breadcrumbs that you buy in your local A+P, they are too fine, and contain crusts. Make your own, using white bread, no crusts, by putting in a slow oven about 120F until they are dry, and crushed by hand to about the size of a pea. Rusk should be able to absorb twice it's own weight in water, so it has to be really dry, 1LB of rusk should soak up 2LB of water. The easiest sausage to make is sliced.........or, as it is known in Glasgow.......Lorne sausage.......this is how it is made. The first item you will need is bread baking pans, the longer the better, 4x8 or 4x10 , it doesn't matter. If you have a grinder attachment on a mixer it will be a real asset, if not, all is not lost! Ask your local Butcher.........!! and you should be on first name terms with him, or her, if you want the best cuts.........!! to grind 10LB of medium ground beef, I don't know the USDA standards, but about 20% fat...tell him or her, to only grind it once, bring it home and put in the coldest part of you fridge. If you want to try a sample batch first using 1LB or 5LB, just use the other ingredients in proportion.

SCOTTISH SLICE SAUSAGE

10LB ground beef.........20% fat
1LB rusks
2LB water
8oz dry rusks
3oz salt...........regular.........not course or Kosher
1.5oz pepper.............
if you like a pepper'y sausage you can add more,
but you must add more salt to make sure you have at least twice as much salt as pepper.
0.5oz nutmeg............ground.........the powder.

Production

Soak the 1LB of rusks in 2LB of water put in the fridge untill all the water is absorbed,
then mix the seasonings into the rusks by hand untill you get a good mix.
In your grinder or your food processer mix the ground meat and the rusk mixture,
give it a good mix, but remember you are making sausage, not cake mix..it has to be course
at the end, add the 8 OZ of dry rusks and give it a few...not 20... more spins, just enough to mix it
If you can only work 1 or 2 LB's at a time in your grinder or food processer
just keep all the ingredients in proportion and mix in a big bowl by hand
at the end, make sure everything is kept cold.
Now you have this 15LB pile of sausage meat.......
this is where the bread pans come in,
line the pans with saran and press the sausage meat into them,
just like a meat loaf, only harder,
put the pans into the fridge for a few hours untill the sausage dry's a bit,
then bang it out, slice it and freeze it..........