Hi TrinketI don't know but would think it would be more varieties of fresh sausage. For example, chicken basil or other combinations. Did you take a look at what was in the case?
Kathy
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| Uncured Sausages https://www.cookaholics.org/viewtopic.php?f=23&t=109 |
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| Author: | trinket [ Fri Jan 16, 2009 10:46 am ] |
| Post subject: | Uncured Sausages |
My grocery has enlarged their section of uncured sausages and bacon. What does this mean? Is it no nitrates? How does it taste compared to cured meats? TIA trink. |
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| Author: | Kathy Henry [ Fri Jan 16, 2009 11:21 am ] |
| Post subject: | Re: Uncured Sausages |
| Hi Trinket I don't know but would think it would be more varieties of fresh sausage. For example, chicken basil or other combinations. Did you take a look at what was in the case? Kathy |
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| Author: | gardnercook [ Fri Jan 16, 2009 11:47 am ] |
| Post subject: | Re: Uncured Sausages |
Trink That is all I ever buy and they taste great...just watch the use-by-date and don't bury them in the fridge, they don't have an indefinite shelf life. The flavors and combos ( like Kathy mentioned) are great. BTW, I don't use them any differently than traditional sausage. But they don't have the smoked flavor that you are used to in most cured sausages. ilene |
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