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Thursday, Oct. 3, 2013 12:00 am

HAIL OCTOBER: IT’S SAUSAGE TIME

 Just in time for the World Series and a government shutdown comes National Sausage Month, a cherished time of year in capital cities across the land where legislators, like so many sausage makers, create things billed as pure and good for you, no matter how distasteful the process. The National Hot Dog and Sausage Council, funded by folks who make wieners and other kinds of sausages, say that sausage making really isn’t so bad, once you learn about it, and so they have published handy guides (go to www.hot-dog.org) to sausages, weenies and making of same that should put anyone’s stomach at ease. Not once does the term “mechanically separated chicken” appear (the preferred description is “poultry trimmings”), and such tasty ingredients as hearts are called “variety meats,” which sounds a lot more appetizing than “innards.” In case you’re wondering, it was not Otto von Bismarck who made the infamous comparison between sausages and legislation. It was, in fact, John Godfrey Saxe, an East Coast poet who said “Laws, like sausages, cease to inspire respect in proportion as we know how they are made.”

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