"Brooklyn1" <Gravesend1> wrote in message
...
>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.

Do you have a special recipe?
I've been experimenting with sausage for a while and can't quite get it to
where I want it?