On Dec 23, 1:39*pm, Brooklyn1 <Gravesend1> wrote:
> A Mouse in Love wrote:
>
>
>
> >There is a butcher at the Farmer's market here that makes a 1/2 decent
> >smoked hot Hungarian sausage. *
>
> What's 1/2 decent mean, that it's 1/2 lousy?
>
> >I find it has far too much sodium in it. *
>
> Simmer on lowest heat for 30 minutes and toss the water, you'll reduce
> the sodium by about 1/2. *But noticeably high sodium sausage is a sign
> it's 100% lousy. *I don't buy sausage from small cottage operation
> butcher shops, sausage is how they turn a huge profit on their
> waste/scrap... before I'd buy that over priced dreck I'd buy the major
> national brands, at least they're USDA inspected and their products
> are consistant... or I make my own... when I do make sausage I make a
> good sized batch (20 lbs) and rarely do I bother with casings, I make
> large (8-12 oz) pattys and some 2 lb bulk packages... a lot less labor
> and takes less than half the freezer space of links. *I make only
> fresh sausage so there's no cure and I don't use very much salt.
> Making your own sausage with meat you grind yourself is the only way
> you can know what/who is in it. *Anyone with a meat grinder can make
> fresh sausage as easily as they do meat loaf, actually easier because
> you don't need to mince veggies, the grinder does all that...
> technically meat loaf is sausage. *Making your own can easily pay for
> your grinder the first year... and then you can tell that farmer's
> market vender what he can do with his dreck sausage, shove them back
> where they came from, his ass.

I suppose that 1/2 decent means that it's better than the large
commercial house sausage, but it's a bit of a reach to compare it to
home made sausage that isn't poisoned by too much sodium.