Alex Shvartsman wrote:

>when i was young, growing up in Russia, we ate "hunter's sausages" they were
>long thin chewy semi dry sausages. Similar to beef sticks, they did not taste
>sweet.  not sure how they were prepared.
>
>Alex
>
>
I can get them at a local farmers' market here.  They're called
"landjaegers" and they're delicious.  The ones that are made locally are
indeed prepared with a bit of sugar, but I think it's ridiculous to
worry about less than half a gram of sucrose in meats.  I mean, we eat
liver, which is actually quite high in starch, and nobody seems to
object to it.  Trace amounts of sugar left over from the preparation of
a sausage isn't going to hurt anyone.  I have a package of Oscar Meyer
bacon downstairs in the fridge.  The carbohydrate content is listed as
0g, even though it is cured with sugar.  That means that there is less
than half a gram per serving, and they are allowed to round it down to
zero.  Big deal.  The same is true of landjaegers.  As an ingredient,
sucrose is entirely paleo.  That doesn't mean we can tolerate large
amounts of the stuff, of course, (a perfect example of why it doesn't
work to think that if an ingredient is "paleo" it can be consumed in any
amounts) but trace amounts should be no cause for concern.

Todd Moody
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