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?