Well, after my last post I went on a search to find brands of italian sausage that would be lower in sodium. I found a link for instructions on how to make homemade italian sausage. It looks pretty easy, in fact, FUN! I think I might try it. If you’re interested, give it a try: http://www.lowsodiumliving.com/italiansausage.htm
I plugged all the ingredients into a Livestrong “recipe” and, assuming that the 2 lbs of ground pork would make 8 links of a size equivalent to the ones I used in my pizza soup recipe (which contained two links in the crock pot that ultimately served four people) the sodium per link would go from over 1000 to about 380. I think most of that is contained in the parmesan cheese that goes into the making of the italian sausage. Now if I could only find a low sodium parmesan cheese!
In any case, it is much better! It sounds yummy.
Tags: decreasing sodium, italian sausage, parmesan cheese, using less salt
