Sqwertz wrote:
>
> On Thu, 02 Dec 2010 14:38:27 -0800, Mark Thorson wrote:
>
> > I've been trying to think of something to do with
> > these wonderful little sausages that doesn't involve
> > frying. I found it! They are great cut up into slices
> > and used in soup! My first soup was barley/Chinese
> > cabbage/sausage slices in chicken broth. Today's soup
> > was the same, substituting brocolli for the cabbage.
> > (I also put in a habanero or two, but you probably
> > won't like that.)
> >
> > An odd thing was that despite being pork sausages,
> > they yield up no fat. I expected fat droplets around
> > the edge of the bowl, but there were none. Even when
> > I make the same soup using turbot, I get fat droplets.
> >
> > Now I'm freed of having to fry them! They have become
> > a health food!
>
> How on earth does frying them make them non-health food, but
> putting them in soup somehow makes them healthy?

When they're fried along with potatoes,
I add a lot of olive oil. I don't any fat
when using them in soup.

> Post the ingredi... Nah. forget it. You're trying to sucker
> somebody into another one of your thorson-science-massaged
> nitrosamine flame wars, aren't you.

I checked. These sausages do not have
nitrate or nitrite curing salts. If they
did, I wouldn't have bought them. I always
check when buying meat.