BLOGS: Taking you inside the journalistic sausage factory.

Trouble is, I like sausage. I just want it made in a way that lives up to the promises on the label.

UPDATE: How bad have things gotten? Bad enough that when you compare journalism to sausage-making, people write in to defend sausage-makers! Reader Peter Ingemi writes:

I live 7 doors down from a butcher shop that has been in the neighborhood and one particular family for 100 years. A couple of months ago when I walked in and was making my order I noticed Mike (the butcher) cutting and cubing pork. He seemed to be cutting an awful lot of it, I didn’t see a special on the board so I asked about it.

He reminded me it was Wednesday and that is the day he made all of the different sausages he makes (about a half dozen types not counting chicken and kielbasa) I stood there and watched him making sausages and realized that the old saying about Sausages no matter how true it might be for a plant or maybe another butcher shop it wasn’t true at Romano’s. (I can’t speak for other local butchers but I would bet good money that this is true for other family butcher shops too.)

I think Mike and the other local butchers deserve a caveat.

So noted.