Kara Sears
The quote, Laws are like sausages; it is better not to see them being made, is often attributed to the Prussian politician Otto von Bismarck. However, the saying may have originated with the American poet John Godfrey Saxe, who is recorded as saying, Laws, like sausages, cease to inspire respect in proportion as we know how they are made, in 1869. The comparison between laws and sausages suggests that the legislative process, like sausage-making, can be messy and unappetizing, but it can still produce desirable outcomes. This analogy has been used by politicians and reporters, but it is considered offensive by some sausage makers, who argue that their process is more controlled and predictable than lawmaking.
| Characteristics | Values |
|---|---|
| Who said it | Otto von Bismarck, Mark Twain, or John Godfrey Saxe |
| What was said | "Laws are like sausages. It is best not to see them being made." |
| Sausage-making process | Uniformity is strived for, ingredients are specified in advance, and the process is better controlled and more predictable than lawmaking |
| Lawmaking process | Messy, unappetizing, and unpredictable, with many cooks involved |
| Sausage safety | USDA's Food Safety and Inspection Service (FSIS) inspects sausages in interstate commerce and exports, while state health or agriculture departments oversee sausages made in retail establishments |
| Sausage labeling | Labels include safe handling instructions, cooking directions, and nutrition facts |
| Dry sausages | Not cooked, may contain harmful bacteria, and are not recommended for people "at risk" |
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What You'll Learn
The legislative process vs sausage-making
The legislative process is often compared to sausage-making, with the implication that both are ugly and messy processes that are best not witnessed firsthand. This comparison is usually attributed to the 19th-century Prussian prime minister, Otto von Bismarck, who is credited with the quote, "Laws are like sausages; it is better not to see them being made." However, some sources suggest that this quote may have originated with the lawyer-poet John Godfrey Saxe.
The analogy between lawmaking and sausage-making suggests that both processes can be unappetizing and unwholesome, yet they can still produce desirable outcomes. In both cases, the final product may be well-crafted and beneficial, despite the less-than-ideal methods used to create it. This comparison is often used to justify the legislative process, even when it appears dysfunctional or chaotic.
However, there are also key differences between the legislative process and sausage-making. Sausage-making follows a precise recipe, with carefully measured and identified ingredients. It strives for uniformity, ensuring that each sausage is consistent with the others. In contrast, the legislative process rarely achieves uniformity, as laws are often amended, repealed, or revised, resulting in anomalies and inconsistencies.
Additionally, sausage-making involves grinding and combining various parts to create a cohesive final product. This can be compared to the legislative process, where different interests and concerns are brought together and reconciled to create a single piece of legislation. Organizations like ACP, with clear policies and recommendations, can influence lawmakers and shape the legislative "sausage."
While the sausage-making comparison may have some validity, it is important to recognize the complexities and unique challenges of the legislative process. As Ezra Klein notes, the legislative process may appear dysfunctional, but it is the result of a system designed to balance various interests and influences. Ultimately, the legislative "sausage" may not be perfect, but it reflects the complexities of democracy and the efforts of citizens to shape their laws.
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Food safety and inspection
Food safety is a critical aspect of sausage production, and various measures are in place to ensure that consumers receive safe and properly labelled products. The United States Department of Agriculture's Food Safety and Inspection Service (FSIS) plays a crucial role in this regard.
The FSIS is responsible for inspecting all sausages that are traded across states and exported to other countries. They also provide oversight for sausages made in retail establishments, such as grocery stores, meat markets, or restaurants, which may fall under the jurisdiction of the state's health or agriculture department.
One of the key aspects of food safety for sausages is proper labelling. Labels must include mandatory features such as safe handling instructions and a “Keep Refrigerated” statement for perishable sausages. The "Use-By" date, indicating the last date for peak quality, is also essential, though it is not a safety date for most products. Additionally, federally inspected shelf-stable sausages that are not ready to eat will not have a "Keep Refrigerated" label, even though they should be refrigerated for maximum quality.
For sausages that are not ready-to-eat, FSIS requires additional labelling to ensure consumer safety. For example, if a sausage appears cooked but requires further cooking, labels must include prominent statements like "Uncooked," "Ready to Cook," or "Cook Before Eating." These labels ensure that consumers are aware of the necessary cooking requirements to ensure the sausage is safe to consume.
Furthermore, nutrition facts and ingredient information on the label help consumers make informed choices. While local stores may voluntarily provide this information, it is mandatory for sausages under FSIS inspection. This transparency empowers consumers to select products that align with their dietary needs and preferences.
To ensure compliance with these safety measures, the FSIS offers a tele-course on sausage production safety issues through the USDA. This course equips retail food inspectors with the knowledge to identify critical food safety areas and ensure that only safe sausage products reach consumers.
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Nutritional value and labelling
In the United Kingdom, The Products Containing Meat etc. Regulations act as the guardian of compositional standards for meat products. For a product to be called a 'sausage', it must adhere to strict regulatory requirements. For example, a 'pork sausage' must contain a minimum of 42% pork as the sole meat, while a generic 'sausage' has a lower meat content requirement, which varies with the species of meat used.
Beef, veal, pork, mutton, lamb, goat meat, and poultry meat have specific legislation governing their labelling. Specified meat-containing products have a legal definition and very specific labelling requirements. For example, the Country of Origin of Certain Meats (England) Regulations 2015 states that fresh, chilled, and frozen pork, poultry, mutton, lamb, and goat meat must be labelled with the country of rearing and slaughter (or country of origin if the same).
All regulated products are covered by the Products Containing Meat etc. (England) Regulations 2014 and the equivalent regulations for Wales. A 'regulated product' is defined as a food that contains meat as an ingredient. Meat-containing products are also subject to compositional requirements. Recipes should be written down, and all ingredients should be checked for allergens, which must be declared.
In terms of nutritional value, sausage comes in many different varieties, making it difficult to label sausages as healthy or unhealthy. Many types of sausage are heavily processed and high in calories, fat, and sodium. While sausage is a good source of protein, it is best consumed minimally due to its high sodium and saturated fat content. However, some types of sausage are slightly healthier, such as chicken, turkey, or seafood sausage, which are lower in fat and calories but still full of flavour.
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Ready-to-eat sausage products
Ready-to-eat sausages are dry, semi-dry, and/or cooked. Dry sausages may be smoked, unsmoked, or cooked, and they require more production time than other types of sausages. They are not recommended for people who are at higher risk for food poisoning complications, such as young children, older adults, pregnant women, and those with weakened immune systems. This is because dry sausages are not cooked, and in 1994, an outbreak of E. coli O157:H7 occurred in children who had consumed dry-cured salami. After this incident, the USDA developed specific processing rules for dry sausages.
Semi-dry sausages are typically heated in a smokehouse to partially dry and fully cook the product. Cooked sausages, such as bologna and frankfurters, are cooked and may also be smoked. If a sausage is perishable, the label must state "Keep Refrigerated". Fresh sausages should be stored in the refrigerator for one to two days, whether the package is opened or not. After cooking, they can be kept in the fridge for 3 to 4 days. Hot dogs and other cooked sausages can be kept in the fridge in an unopened package for 2 weeks or 7 days if opened.
Some shelf-stable sausages are not ready to eat. If this is the case, they will be labelled with cooking instructions but will not have a "Keep Refrigerated" statement. Ready-to-eat sausages that are made and packaged in a local store may have voluntary nutrition information on the package. However, if they are under FSIS inspection, they must bear certain features, such as safe handling instructions.
In the case of Hearthside Food Solutions, LLC, the company recalled its ready-to-eat sausage and bacon breakfast sandwich products due to misbranding and an undeclared allergen (sesame). This highlights the importance of accurate labelling to ensure consumer safety, especially for those with allergies or dietary restrictions.
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Dry and semi-dry sausages
In the production of dry sausages, a mixture of curing ingredients, such as salt and sodium nitrite, and a "starter" culture of lactic acid bacteria, is mixed with chopped and ground meat, placed in casings, fermented, and then dried by a carefully controlled, long, continuous air-drying process. The drying process causes pathogenic bacteria to die due to the amount of acid produced during fermentation and the lack of moisture in the finished product. Dry sausages require more time to make than other types of sausages and are a more concentrated form of meat.
Semi-dry sausages are usually heated in a smokehouse to fully cook the product and partially dry it. An example of a semi-dry sausage is Lebanon bologna.
It is important to note that all sausages, except dry sausages, are perishable and must be kept refrigerated. Dry sausages, on the other hand, can be stored at room temperature if they are labelled as such. However, it is always recommended to check the label for specific storage instructions, as some dry sausages may require refrigeration.
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Frequently asked questions
The quote is generally attributed to the Prussian politician Otto von Bismarck, who was the first Chancellor of the German Empire from 1871 to 1890. However, there is no evidence that he said this, and some sources attribute the quote to the American poet John Godfrey Saxe.
The comparison between laws and sausages suggests that the process of making laws, like the process of making sausages, can be messy and unappetizing. It implies that the end result may be more palatable if one does not witness the creation process.
Sausage makers, such as Stanley A. Feder of Simply Sausage, have expressed offense at the comparison. They argue that sausage-making follows a controlled and predictable process, while lawmaking can involve multiple cooks and often lacks uniformity.
Yes, there are health concerns related to consuming sausages, especially dry sausages that are not cooked. Dry sausages may contain bacteria such as E. coli O157:H7 or Salmonella, which can be harmful to people "at risk," including older adults, young children, pregnant women, and those with weakened immune systems.
Sausages undergo inspections by entities like the USDA's Food Safety and Inspection Service (FSIS) or state health/agriculture departments. Labels on sausage products provide essential information such as safe handling instructions, cooking directions, and nutrition facts, enabling consumers to make informed choices and handle the product appropriately.
