On Thu, 23 Dec 2010 13:39:37 -0500, Brooklyn1 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...

unlike hillshire farms, i'm sure.

blake