Butchers in Britain have traditionally used stale bread to make authentic British sausages. This was variable in water absorption and bacteria count. As a result, rusk production started in the West Country in the 1920s. Rusk is a light bread dough that is baked twice until it becomes a dry, hard breadcrumb. Recently, costs have increased by some 25% as the process is energy-intensive and requires specialist equipment.
This prompted Westaways to look at alternatives that might offer cost savings and be more sustainable. Recently, there has been a surge in interest in plant or non-dairy milks, with much of this innovation occurring in the Southwest of the UK. Could the by-product of this production be used in the manufacture of food rather than being wasted and disposed of in aerobic digesters?
Analysis of the by-product shows higher levels of nutrients and protein than in rusk, and it is gluten-free without the slightly cloying taste of rice flour.
So, we made some sausages, and guess what? They are pretty good…
Maybe this is a press release you might see shortly:
Westaways Pioneers a New Local, Sustainably Produced Gluten-Free, High-Protein Ingredient
Westaways Sausages has announced a game-changing innovation, reinforcing our commitment to sustainability, reducing food waste, and promoting health. In our latest development to create delicious and environmentally friendly products, we have replaced the traditional bread rusk in our sausages with a gluten-free by-product sourced from a local non-dairy milk producer.
This innovative ingredient is not only gluten-free but also high in protein and packed with nutrients, perfectly complementing the fresh pork used in our recipes. By using this by-product, we are reducing waste and supporting local businesses, furthering our mission to save the planet one bite at a time.
Key Highlights:
Gluten-Free: Catering to the growing demand for gluten-free options, our new sausages are suitable for those with gluten sensitivities or coeliac disease.
High-Protein and Nutritious: The by-product from non-dairy milk production is rich in protein and nutrients, enhancing the nutritional profile of our sausages.
Sustainability: By using this by-product, we are adding more value to the food that is grown, not using further resources to process an ingredient, and keeping food within the food chain that would otherwise go to waste.
Local Collaboration: Partnering with local producers not only supports our community but also provides the benefit of short supply chains that ensure the freshest and highest quality ingredients.
“At Westaways, we are constantly exploring new ways to innovate and improve our products while staying true to our values of sustainability and quality,” said Charles, Managing Director at Westaways. “This new ingredient is a testament to our dedication and creativity in making tasty, nutritious sausages with sector-leading sustainability.”
About Westaways Sausages
Westaways Sausages is a family-owned business dedicated to producing high-quality, delicious sausages using the finest ingredients.
With a focus on sustainability and innovation, Westaways is committed to creating products that are not only tasty but also good for the planet.