Quote:
Originally Posted by 68TriShield
I like Pork as much as the next guy but the Beef fatty sounds more palatable for me.
The Pork fatties I've had have all been too salty for me,good but salty.
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Were they just straight sausage or sausage + rub + possibly a sauce?
If it was a home made rub with a lot of salt, or a commercial rub, most of which are loaded with salt, between the sausage, bacon and that, I can see how the food could quickly get to having too much sodium.
One thing about using ground beef, turkey or chicken, or even ground pork, versus sausage, besides the taste, is a texture difference and how it binds when it cooks. To me, the ground beef/turkey/chicken/pork is for burgers and meatballs, I really don't care much for the texture in much any other capacity - but that's just me.
I would think any decent butcher could make some low-sodium sausage by request, especially if it's not cased, for them, that only takes minutes to toss everything in the grinder and hit the start button.
I think there are some commercial low-sodium sausages out there too, but don't quote me on that, I'd have to look in the meat case next time I'm at the market. I thought I saw something in there that said that I could be mistaken.