SUBJECT>Sausage POSTER>Jeff Zoldos EMAIL>jeffzoldos@aol.com DATE>Monday, 16 November 1998, at 12:43 p.m. EMAILNOTICES>no IP_ADDRESS> REMOTE_HOST: 204.225.124.147; REMOTE_ADDR: 204.225.124.147 PREVIOUS> NEXT> 243 IMAGE> LINKNAME> LINKURL>

I am trying to make Hungarian double smoked sausage, the kind that has been smoked and then is hung in the butcher shop for several weeks before it is sold. This stuff is soooo good. Provided however, I am afraid of getting sick. Many recipes call for saltpeter which I understand is potassium nitrate and a preservative. I have looked all over for this stuff and get laughed at when I ask at grocery stores. Does any body know where I can get saltpeter and also how to make sure I don't kill myself or my kids with this "uncooked" pork sausage.