What do they put in sausage that's so bad?

[Paratus]

Lips and assholes.

Knew a woman that worked at a plant and I asked her this question and she said "lips and assholes." LOL

It's why I buy Hebrew hot dogs.

Lips and Assholes? It's a good thing I like lips and assholes.

 

[NetWareHead]

Hot dogs are just the industrialized manifestation of the "use every part of the animal" mantra.

Lmao this concept of use every part of the animal existed for millenia before the industrial age. Go to a farming village when they kill a pig and watch how every part of the animal has a use. Hot dogs are a finely ground meat sausage that is ages older than the industrial era.

 

[feralkid]

Knew a woman that worked at a plant and I asked her this question and she said "lips and assholes." LOL

It's why I buy Hebrew hot dogs.

So, they're made of Kosher lips and assholes?

 

[OverVolt]

So, they're made of Kosher lips and assholes?

I'm guessing Kosher dogs is a better brand identity than Sphincter dogs.

Buttholes, lips and pyloric sphincters get your sphincter dogs here.

 

[CraKaJaX]

Don't question it - just eat it.

 

[RadiclDreamer]

Whatever it is...its awesome.

 

[DigDog]

it's grounded in history; they used to not only put the cheapest, greasiest meat, but it was also done in unhygenic plants.
according to one study at the turn of the century, in London, sausages contained just about anything, including both rat feces and rats themselves.
(yet it was not released because the city was so dependent on sausages, and it was thought the report would scare people away from sausages. wonder why.)

 

[techs]

fyi

My family had a kosher butcher shop for 50 years. I can only speak to the making of hamburger since I never remember sausages being made or sold and for hot dogs it was premade Hebrew National.

When we made hamburger it was almost always from the same cuts you would use for things that weren't grilled. No rib eyes went into the grinder. Most often it was cuts you roasted or slow cooked. And after a nice big slice went into the grinder a handful of fat followed. The hamburger really needed that fat. I once tried the hamburger made without the added fat and it was so dry as to be inedible.

fyi2
Once premade hamburger using scraps and parts of the cow that needed either machinery to recover, or low cost labor to recover, our store made hamburg was like twice the price. And that's a big part of the reason Dad had to close the store. People didn't know or care what was in it. It was cheaper.

If you want your hamburger to contain just whole muscle meat and some added fat it's easy to just pick out something from the case and have the supermarket butcher grind it for you. Not surprisingly this is very rarely done.

 

[futurefields]

so much salt

fuck sausage, shit is terrible for you

 

[NetWareHead]

it's grounded in history; they used to not only put the cheapest, greasiest meat, but it was also done in unhygenic plants.

I kinda need to disagree on the cheapest/greasiest point. In a home environment (family raising a pig for instance), all of the meat was eventually processed in some shape or form into sausages or whole muscle meat preservations. Examples of whole muscle preservations would be pancetta, capicollo and prosciutto which were respectively made from belly, shoulder/neck and back legs/buttocks. The rest of the meat was not bad/low quality in any way but was ground up and stuffed in casings and hung next to the whole muscles to cure. Sausages made this way are of high quality.

Certain men made their living as butchers and instead of preserving the meat, found a market for selling the meat fresh. Hence the typical butcher's section full of pork chops, shoulder roasts, fresh hams, ribs etc... The rest of the pig was typically from lower quality meat and that was also made into sausage. This was taken a step further when industrial meat production became common with its associated unsanitary conditions. And even further today with techniques such as "advanced meat recovery" and resulting products known as pink slime.

The point is that sausages were and are traditionally made with the best cuts and are not universaly scary. Thats why homemade sausage is the best tasting and commercially sold "artisan" sausage is so expensive.

 

[OverVolt]

fyi

My family had a kosher butcher shop for 50 years. I can only speak to the making of hamburger since I never remember sausages being made or sold and for hot dogs it was premade Hebrew National.

When we made hamburger it was almost always from the same cuts you would use for things that weren't grilled. No rib eyes went into the grinder. Most often it was cuts you roasted or slow cooked. And after a nice big slice went into the grinder a handful of fat followed. The hamburger really needed that fat. I once tried the hamburger made without the added fat and it was so dry as to be inedible.

fyi2
Once premade hamburger using scraps and parts of the cow that needed either machinery to recover, or low cost labor to recover, our store made hamburg was like twice the price. And that's a big part of the reason Dad had to close the store. People didn't know or care what was in it. It was cheaper.

The longer you go without eating it the nastier it tastes when you do.

If you want your hamburger to contain just whole muscle meat and some added fat it's easy to just pick out something from the case and have the supermarket butcher grind it for you. Not surprisingly this is very rarely done.

Yup. Hamburger is nasty these days. I really do in fact eat less and less of it. Its a national trend. At least chicken sandwiches and such are actual pieces of breastmeat. Chicken surpassed beef awhile ago as the preferred meat. I get my protein from beans/eggs/occasional chicken. Fuck beef.

The longer you go without eating beef the nastier it tastes when you do.

 

[NetWareHead]

Yup. Hamburger is nasty these days. I really do in fact eat less and less of it. Its a national trend. At least chicken sandwiches and such are actual pieces of breastmeat. Chicken surpassed beef awhile ago as the preferred meat. I get my protein from beans/eggs/occasional chicken. Fuck beef.

Ge to a butcher you trust and ask for an entire chuck roast. It will be pretty big. Get a cheap hand crank meat ginder. Cut the chuck into 1 inch cubes, fat and meat do not trim it. Chuck has a good proportion of meat to fat ratio to equal typical 80/20 ground beef. If you want it fattier, get some beef fat as well. You can freeze the cubed chuck roast at this point and grind later on what you need when you want to make burgers. Fresh ground burgers are the best...

 

[William Gaatjes]

Its pretty damn close to 50% fat.

Nitrosamines formed from sodium nitrate curing are some of the most well established carcinogens. There was actually a major push to reduce stomach cancer rates in the 70's by reducing the amount of nitrosamines formed in food processing. Antioxidants help prevent their formation but they are still there. Stomach cancer rates did in fact go down.

I looked nitrosamines up and realized that i never got any chemistry at school.
What does the R stand for in the chemical formula ?

I am curious.

 

[Puppies04]

I looked nitrosamines up and realized that i never got any chemistry at school.
What does the R stand for in the chemical formula ?

I am curious.

Really tasty.

 

[pcgeek11]

it's grounded in history; they used to not only put the cheapest, greasiest meat, but it was also done in unhygenic plants.
according to one study at the turn of the century, in London, sausages contained just about anything, including both rat feces and rats themselves.
(yet it was not released because the city was so dependent on sausages, and it was thought the report would scare people away from sausages. wonder why.)

And you don't think they still do? They are allowed so much debris:

FDA Handbook: http://www.fda.gov/Food/GuidanceReg...mation/SanitationTransportation/ucm056174.htm

http://www.sixwise.com/newsletters/...and_rodent_hairs_are_allowed_in_your_food.htm

FDA has published a booklet detailing the so-called "Food Defect Action Levels," which were needed, according to the FDA, " ... because it is economically impractical to grow, harvest, or process raw products that are totally free of non-hazardous, naturally occurring, unavoidable defects."

How Many Rodent Hairs and Insect Parts Are In ...

Peanut Butter

The FDA's action level for peanut butter is 30 or more insect fragments or one or more rodent hairs per 100 grams.

Here is a very brief sampling of the FDA's Food Defect Action Level list. They begin investigation when foods reach the action level they've set. According to the FDA, typical foods contain about 10 percent of the action level, but others say they contain more like 40 percent.

CHOCOLATE AND CHOCOLATE LIQUOR

Insect filth: Average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect fragments

Rodent filth: Average is 1 or more rodent hairs per 100 grams in 6 100-gram subsamples examined OR any 1 subsample contains 3 or more rodent hairs

CITRUS FRUIT JUICES, CANNED

Insects and insect eggs: 5 or more Drosophila and other fly eggs per 250 ml or 1 or more maggots per 250 ml

RED FISH AND OCEAN PERCH

Parasites: 3% of the fillets examined contain 1 or more parasites accompanied by pus pockets

MACARONI AND NOODLE PRODUCTS

Insect filth: Average of 225 insect fragments or more per 225 grams in 6 or more subsamples

Rodent filth: Average of 4.5 rodent hairs or more per 225 grams in 6 or more subsamples

PEANUT BUTTER

Insect filth: Average of 30 or more insect fragments per 100 grams

Rodent filth: Average of 1 or more rodent hairs per 100 grams

POPCORN

Rodent filth: 1 or more rodent excreta pellets are found in 1 or more subsamples, and 1 or more rodent hairs are found in 2 or more other subsamples OR 2 or more rodent hairs per pound and rodent hair is found in 50% or more of the subsamples OR 20 or more gnawed grains per pound and rodent hair is found in 50% or more of the subsamples

WHEAT FLOUR

Insect filth: Average of 75 or more insect fragments per 50 grams

Rodent filth: Average of 1 or more rodent hairs per 50 grams

And Much More!

Can these things be avoided? To avoid all unsavory food components, it seems, would be to stop eating all together. And perhaps we're just being too squeamish. After all, as Dr. Manfred Kroger, a professor of food science at Pennsylvania State University, says, "Let's face it, much of our food comes from nature, and nature is not perfect."

 

[SlickSnake]

I saw this at my grocery store a few weeks ago.

Beef, chicken, pork? No, VARIETY MEATS! It's a turducken of mystery.

No freakin way! Is road kill now a variety meat? On the other hand, it's amazing what people will feed their kids because it's cheap and still claim they love them, isn't it?

 

[zinfamous]

Read "The Jungle".
It's a book written in 2010 about the meat packing industry.
Virtually nothing has changed since it was written.

so your answer is "Lithuanians." Sausage is filled with Lithuanians.

(oh....are you talking about Upton Sinclair's The Jungle, written in ~1919, about the meat packing industry?)

 

[zinfamous]

Yeah....too many things wrong with that statement. You do realize that it's fiction with a political agenda, don't you...? This is what President Roosevelt said about Sinclair:

"I have an utter contempt for him. He is hysterical, unbalanced, and untruthful. Three-fourths of the things he said were absolute falsehoods. For some of the remainder there was only a basis of truth.” (Source: letter to William Allen White, July 31, 1906, from “The Letters of Theodore Roosevelt,” 8 vols, Cambridge: Harvard University Press, 1951-54, vol. 5, p. 340.)

Man, too bad Roosevelt didn't have his way. Imagine how awesome it would have been if we didn't outsource all of those horrendous worker conditions to places like Bangledesh and could still pack children and pregnant women into factory workshops behind locked doors with no fire escape and 15 hour shifts that paid nickels, in our own cities!

man, that Sinclair was a jerk!

 

[zinfamous]

Knew a woman that worked at a plant and I asked her this question and she said "lips and assholes." LOL

It's why I buy Hebrew hot dogs.

That line is from The Great Outdoors.

 

[Thump553]

You're off by about 100 years. That book was written before the FDA even existed.

Exactly. That book was a landmark of investigative journalism, and is a prime reason why the FDA was created in the first place.

 

[DigDog]

..

i'm not saying it's impossible to make a healthy sausage, but just it isn't done on a mass scale.
here in the UK you can find at least a dozen different brand of sausages, and the stores and supermarkets are full of them. And the content is always around 40% meat.

The rest is rusk, and various other things you don't really expect in a sausage. (also the rusk absorbs all the grease when you cook them, while a normal sausage sweats the stuff.)

Ofc you can find good quality sausages, if you go looking for them, and are prepared to pay.

Back home, in Italy, sausages are made of 99% pork meat and 1% spices, like, always. Doesn't matter where you get them from, and afaik they don't even sell branded, discount sausages in the shops, at most(worst) you can get some mystery meat hotdogs.

TLDR UK sausages are poison.

 

[darkewaffle]

Can these things be avoided? To avoid all unsavory food components, it seems, would be to stop eating all together. And perhaps we're just being too squeamish. After all, as Dr. Manfred Kroger, a professor of food science at Pennsylvania State University, says, "Let's face it, much of our food comes from nature, and nature is not perfect."

I subscribe to this for the most part. Just because we find something unappetizing doesn't mean it's actually dangerous or unhealthy and there really is no feasible way to actually remove 100% of whatever it may be from your foods. Humans and other creatures have survived this long, for the most part, without many of the conveniences we have now - dirt, bugs (...most of them), hair aren't about to kill you now.

I buy organic celery. Sometimes there's a dead bug or dirt on it. Who the fuck cares, you rinse it off. Or eat it if you want - insects are pretty nutritionally awesome.

 

[NetWareHead]

..

Had to look up that word: rusk and Im kinda aghast at this UK custom of putting what amounts to crackers into fresh sausage. When cooking sausage, I like some of that grease to render, moisturize the entire sausage and then the excess escape. Instead it gets absorbed by the bread and makes a greasy soggy mess. Using crackers also requires a more finely ground meat mixture before stuffing whereas when it is just meat/fat, the mixture can be more coarsely ground. The only sausage that gets some sort of bread or rice is when making blood sausage as you need a grain of some sort to absorb the liquid blood and then the entire mess is stuffed into a casing.

 

[sm625]

I looked nitrosamines up and realized that i never got any chemistry at school.
What does the R stand for in the chemical formula ?

I am curious.

They are amines.

 

[kinev]

Man, too bad Roosevelt didn't have his way. Imagine how awesome it would have been if we didn't outsource all of those horrendous worker conditions to places like Bangledesh and could still pack children and pregnant women into factory workshops behind locked doors with no fire escape and 15 hour shifts that paid nickels, in our own cities!

man, that Sinclair was a jerk!

Ah, so the ends justify the means. Got it!

And, yes. Yes, he was a jerk.