Intestines, skin, ligaments etc. are all classified as meat...
My business partner (he is a microbiologist) used to do research on how to use macrobial fermenting on "cheap" meats to make it taste better. Till this day he does not touch poloni, salami and other processed meats. While I know some germans for who the making of "processed" meats are an artform that are their pride and joy (any they only uses the best ingredients), unless you know what you are buying you must accept that there are some delicious intestine sausages out there.
Then you get sausages that actually get their taste from the ingredients used .. think haggis (heart, liver, lungs, fat, stomach ...)
I myself are very partial to a nice german blockwurst ...
My business partner (he is a microbiologist) used to do research on how to use macrobial fermenting on "cheap" meats to make it taste better. Till this day he does not touch poloni, salami and other processed meats. While I know some germans for who the making of "processed" meats are an artform that are their pride and joy (any they only uses the best ingredients), unless you know what you are buying you must accept that there are some delicious intestine sausages out there.
Then you get sausages that actually get their taste from the ingredients used .. think haggis (heart, liver, lungs, fat, stomach ...)
I myself are very partial to a nice german blockwurst ...
