On Thu, 23 Dec 2010 08:04:33 -0800 (PST), A Moose in Love wrote:

> There is a butcher at the Farmer's market here that makes a 1/2 decent
> smoked hot Hungarian sausage. It's not bad as far as commercial
> sausage goes, but I find it has far too much sodium in it. Get ready
> to drink gallons of iced tea after chowing down on that stuff. I wish
> they didn't salt the heck out of sausage. It's good if you ignore the
> salt. Excellent with fresh French Bread. But lay off the salt man.

A butcher who makes his own sausage is not what most people would
consider "commercial" sausage. Hillshire farms and SPAM are
commercial sausages.

Why not tell the guy there too much salt in it? If he gets a few
comments along those lines, it's quite possible he'll do something
about it.

We certainly can't help you.

-sw