On Mon, 29 Mar 2010 14:27:29 -0400, brooklyn1 wrote:

> "Bent Attorney Esq." wrote:
>
>>Big mistake was made by me last night. For lunch today, I just had a
>>couple of Hillshire Farm Bratwurst(smoked). The level of sodium in
>>there just freaked me out. Why all the sodium?
>>I've been around sausage making since I was a baby, and we never
>>sodiumed the sausage like these commercials do. We didn't even use
>>any of the Prague cures(sodium nitrite and sodium nitrate).
>>We never had any problems as far as spoilage went. The fresh sausage
>>was pretty well eaten up on the night of the butchering(usually quite
>>a few people around), and that which was left over was frozen. The
>>other sausage went into a homebuilt smoker and cold smoked. All this
>>sodium isn't neccessary. I suppose people really love their sodium.
>>Here are the ingredients of this sausage:
>
> The Big Mistake is that you were born, freaks like you shouldn't be
> allowed anywhere near a kitchen,

You offend Sheldon when you dis Hillshire Farms or Hormel. They are
the Gods of Food.

I think it's hilarious that anybody could think so highly of their
floor-scrapings.

> I don't care how much time you claim to have spent around sausage (I
> think you're lying, no, I'm positive you're lying), you know not a
> whit about sausage.
>
> You're mixing apples with oranges with bananas... fresh, cured, and
> smoked sausage all require different preparations... and the
> ingredients you listed mean nothing without quantities. Commercially
> prepared sausage require a minimum sodium content to protect public
> health...

That is total bullshit. Who do they make 33% less-salt sausage and
SPAM? Are those products more dangerous or have a longer shelf
life?

Don't bother answering that.

> stores don't handle these items with the same care as
> hopefully those who make their own at home. If your sausage was too
> salty you should have simmered it to remove the excess sodium/fat, and
> to kill pathogens... even the dumbest dago knows to simmer fresh
> guinea wurst for a bit, then dump the filthy/fatty water before finish
> cooking. You made up that fercocktah faggytale 'cause you're on a
> salt police mission. Jerk!

Some would say you're a troll just like Jerry Sauk. But others know
you're really genuinely stupid and ignorant. You refuse to learn
anything except your own, baseless pre-established opinion. You are
a mini-Jerry.

-sw