I make my own, so I can control what goes into it. :-)

--
Cheri

Gil wrote in message
<1146336136.976503.193090@j73g2000cwa.googlegroups.com>...

Sausages (meat, fat, little else) would be good low carbohydrate fare.
Bacon is one of the traditional foods cited as a part of a meat eater's
low carb breakfast - bacon and eggs - hold the potatos.

Some sausages use sugars such as maple sugar as additives, and this adds
carbohydrates.

For myself, I am concerned with the sodium content, because of somewhat
elevated blood pressure.

As a result, I have begun the substitution of frozen hamburger (no
sodium additives) for my standard breakfast meat.

I haven't had the opportunity to verify that my body is "salt
sensitive", so this sodium avoidance may be overprotective and unnecessary.

My advice:

1. Don't put any form of sugar in your products.

2. Don't replace sugar with sweeteners - it's *sausage* - it's not
supposed to be sweet.

3. Don't spam Usenet.

I'd advise hiring a proofreader for your advertising copy.

Wow, spam sausages -- sorry I don't buy anything I read
about in spam on the internet.

BJ

In the US starchy fillers are rare in sausages so in the US all
but the cheapest brands of hotdog are nearly carb-free.  In the
UK apparently many sauage types have bread mixed into
them as filler, quite strange.

So US type sausages are all low or near zero carbs.  Only the
spices have any carbs and the amount is trivial.

Advice - Making more low-carb friendly sausages equals making
more sausages without fillers.  So make more and understand
they started out low carb.