> How were sausages prepared in the "old days" does anyone know? Did they
add
> sugar? Where can you find truly paleo sausages? Is there such a thing?
>
> I have noticed most of the ones in the stores have sugar, corn syrup, etc

all those supplements to commercial sausages are useless for home making
because they are there because of the distance in time and space between the
producer and the consummer .
if you makes them just before consumming you just need fatty minced meats
and whatever seasonning you want to add ( spices herbs etc...) for taste

to makes dried sausages it is a diffrent matter because the meaat should be
stop to spoil while it is drying salt , aromatic herbs can be used . smoking
is also speeding up the drying process but add some indesirables
cancerogenic molecules .

jean-claude
>