In article >,
"Tom Royer" > wrote:

> I've just been put on a fairly strict low sodium diet and it plays havoc
> with my breakfast. I like bacon and/or sausage (who doesn't?) with my eggs.
> Unfortunately, processed meats, bacon and sausage particularly, just blow
> the sodium budget all to hell. Anyone know if there's such a thing as
> sodium free or low sodium bacon and/or sausage (I know Oscar Meyer does a
> lower sodium bacon, and it'll do in a pinch, but it's still a bit high for
> common usage).
>
> Thanks in advance for the information.

Boars Head tends to be lower, but it's best to simply make your OWN
sausage. It's not difficult. I personally use 1/4th of the salt called
for in most sausage recipes.

Can't help you with the bacon, but all sausage is is a mix of spices
added to ground meat.

I have 3 tried and true low salt sausage recipes so far, E-mail me if
you want them. This address works.

Alternately, google for sausage recipes and just simply cut the amount
of salt called for.

It really is that simple. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.