On Thu, 23 Feb 2006 13:03 Todd Moody wrote:

>Adam Sroka wrote:
>
>> Keith Thomas wrote:
>>
>>> I don't eat ham, sausages or any processed meat.
>>
>> I wish you wouldn't lump sausage in there. There is a great variety to
>> what we call sausage, and some of it is very good. There is,
>> obviously, a difference between a slim jim and fresh sausage from a
>> butcher (Preferably one who uses only pastured, grass-fed meat and
>> doesn't use any fillers. A good butcher will be quite up front with
>> you about what they put in there.) In fact, fresh sausage contains
>> many parts of the animal that you might otherwise ignore in a very
>> palatable presentation. These are things that our paleo ancestors
>> almost certainly consumed even if they didn't present it in exactly
>> the same way.
>
>
>Since you mention it, sausages are a very ancient form of preserved
>meat.  Dried sausages, for example, are similar to pemmican in
>composition.  And as Adam has indicated, they have always been used as
>an efficient way not to waste edible parts of a carcass.  What's
>ususally objectionable about sausages in supermarkets is that they are
>loaded with preservatives and crapola fillers, but you can find
>"organic" sausages that don't have these things.  And a butcher will
>probably be delighted to make you some sausages without them.
>
>Todd Moody
>[log in to unmask]

All good points. I was just saying I avoid them; I was not advocating their avoidance. For my part I 
enjoy liver, heart, kidneys as well as marrow and gristle and I grill in a little suet. So I think I catch 
the goodies that may be in sausages directly, rather than in the processed form.

Keith