On Thu, 02 Dec 2010 14:38:27 -0800, Mark Thorson wrote:

> I've been trying to think of something to do with
> these wonderful little sausages that doesn't involve
> frying. I found it! They are great cut up into slices
> and used in soup! My first soup was barley/Chinese
> cabbage/sausage slices in chicken broth. Today's soup
> was the same, substituting brocolli for the cabbage.
> (I also put in a habanero or two, but you probably
> won't like that.)
>
> An odd thing was that despite being pork sausages,
> they yield up no fat. I expected fat droplets around
> the edge of the bowl, but there were none. Even when
> I make the same soup using turbot, I get fat droplets.
>
> Now I'm freed of having to fry them! They have become
> a health food!

How on earth does frying them make them non-health food, but
putting them in soup somehow makes them healthy?

Post the ingredi... Nah. forget it. You're trying to sucker
somebody into another one of your thorson-science-massaged
nitrosamine flame wars, aren't you.

Next!

-sw