On Mon, 27 Dec 2010 07:45:33 -0500, "Kswck" >
wrote:

>
>"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?

That's like asking if I have a special recipe for vegetable soup... I
have no idea what you like. Buy Rytek Kutas' book "Great Sausage
Recipes and Meat Curing" and read it cover to cover several times...
with the knowlege you'll derive you'll be able to improvise to your
personal liking.