Dear Dad,

Just mixed a half-pound of that super-salty pork sausage we made a few years ago (found in the back of the freezer by Mom) with two pounds of plain ground pork, and it's *still* a bit too salty. I think we may have misread the recipe - A handwritten recipe card from the 70's, mixed with years of meat-juice stains and various degrees of wear-and-tear MAY HAVE lead us to think that 1/4 Cup Salt was fourteen cups of salt. I don't know.

Love, Brian