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 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.

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.

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

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

"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?

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.