Something that works for me, it to cut up a half of that sausage into little pieces and fry it in with your egg whites. A little flavor goes a long way. And it will also stretch out the number of times to use those little buggers.
06 Jun 16 by member: thebigguy
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Agree with Thebigguy. Just monitor portion control and you can still carb the way you wish :)
06 Jun 16 by member: SupPaddlegirl
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Thanks for the tip, I just may try that, but I'll also never buy this kind of smoked sausage again.
06 Jun 16 by member: ShyGuy
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Don't forget to subtract the fiber to get net carbs. Also, be wary of sugars in some meats. Not sure why they add it but they do.
06 Jun 16 by member: Pegasus9
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Some sausages have sugar in them. Tasty, but oh no on the carb count!
06 Jun 16 by member: trackin64
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Cut the sausage in half and then you half the carbs?
06 Jun 16 by member: Engeland
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I had one as an after work snack, and it was darn tasty, but not worth the extra cost in carbs. Next time I'll pay the extra cash instead.
06 Jun 16 by member: ShyGuy
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You can always share! LOL
07 Jun 16 by member: Brisket Slayer
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I didn't buy that many, besides, I cut up one, this morning, and added it to some scrambled eggs, along with some cheese, and it made a pretty good breakfast. :-)
07 Jun 16 by member: ShyGuy
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I had to learn this lesson, too! :) Bummer!
07 Jun 16 by member: Mousy1109
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Unfortunately HFCS has made it's way into every retail packaged food item, you have to really read the nutrition labels AND the ingredients list AND carry a calculator around with you to do the math on the labels and find the hidden carbs. It got to be too much for me. I buy whole raw meat, I go to a nice little butcher shop and have my sausage made to order and I specify no sugar in the seasonings. It costs a little more than Walmart ready to eat items but it's less guesswork.
07 Jun 16 by member: debrafrederick
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Wish there was a butcher like that around here.
11 Jun 16 by member: Gigi39
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I always get mad when reading the labels on sausage and usually end up skipping them. Rarely you'll find a package with 0 carbs, and if you read the ingredient list there's usually sugar or HFCS on there, despite it saying no carbs. Not going to lie and say I never buy them because I do and usually overeat when I do, but I try to keep it a once a month kind of thing, but damn do I love the stuff.
11 Jun 16 by member: 1point21gigawatts
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Shelf life is the key to quality and freshness. What does it tell you that Spam and canned products last virtually forever. lol
11 Jun 16 by member: warrenwinter
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I've considered buying the equipment to start making my own sausages at home, and I might do that at some point in the future. It's the whole concept to action thing, just thinking about it won't make it happen, cost/benefit considerations, satisfaction versus effort. I need to stop. lol
12 Jun 16 by member: 1point21gigawatts
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@PM My grandparents used to butcher once a year and cure bacon and ham and grind sausage enough for the whole year. I can still smell that fresh country sausage wafting through the house on Sunday morning... If you are set-up for storage, its gotta be cheaper than buying weekly...
12 Jun 16 by member: jimmiepop
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