Ryan Tatsumoto
Hawai‘i Herald Columnist

Sausage. It’s the meat of summer picnics and the national symbol of a great baseball game. The savory, encased meat was also a favorite food of the late celebrity chef Anthony Bourdain, host of the television food series “Anthony Bourdain: Parts Unknown,” who died a year ago.

Vienna sausage was my first experience with meat in tubed form. It came in a bright yellow can and could be found on every grocery store shelf. Those cans of sausage, perfectly packed in broth, hardly resemble the authentic Vienna sausage, which is made with pork and beef, encased in sheep’s intestine and lightly smoked. What everyone in the 50th grew up eating is made from chicken, pork and beef without any casing material. It’s purchased in such large quantities here that when Libby’s changed the paper label from yellow to blue, sales dropped.

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