I, on the other hand, don't eat sausage. Yes, this is quite counter-cultural, as I'm both German and Polish. But I've never really cared for the texture. I'm not a fan of fennel seed or some of the other spicings. And really, I much prefer food when I can tell what it is.
Sausage making, of course, has a secondary meaning--the behind-the-scenes work of groups to put a deal together, and to make things happen. There's a certain idea that it might be pretty shady work.
I'll admit, that's not the most comfortable place for me either--I tend to be pretty straight-forward and just want it to come together easily. Of course, sometimes life and decision-making are more complicated than that.
So I have tried to find an appreciation for both kinds of sausage making. Recognizing that the work is messy, but valuable. That there is a certain synergy work to put together less-than-beautiful things in an artful balance. And that in the end, careful work can make something that is delicious and greatly appreciated.
I might not roll up my sleeves and volunteer to do the work (or reach for a bratwurst or kielbasa), but I can at least thank the makers for their hard work.