On Thu, 07 Apr 2011 21:34:34 -0500, Omelet >
wrote:

> Now that I more often make my own sausage (not 100% of the time but
> quite a bit), I put in 1/4 of the salt per lb. of meat called for in
> most sausage recipes!
>
> Much more pleasant and flavorful imo.

That's like buying the "no salt" canned tomato products. They're much
fresher tasting that the other kind.

--

Today's mighty oak is just yesterday's nut that held its ground.