“No wonder I don’t trust anything!”
Don’t EVER ask to see how the sausage is made, either!
A family friend was the ‘Spice Guy’ for Oscar Mayer’s back in the day. He told me they had a dozen different recipes for all of their cold cuts and hot dogs, etc. based upon which spices were at what prices at any given time. How they managed to always make it taste the same was pretty amazing.
Science!...or something, LOL! That said, I’d rather have a Hebrew National all-beef Kosher frank ANY day of the week!
Hebrew National Franks are great! Also try Boarshead franks if you can find them. They’re not kosher that I know of, but they are very, very good!
I have a pretty good idea. I’m not grossed out by animal parts. I make my own sausages, scrapple, and souse. That’s due to a lack of trust in sanitary conditions in industrial food manufacturing, plus I am cheap.