aem wrote:
> Sheldon wrote:
>
> >http://mmm-yoso.typepad.com/mmmyoso/...lly_la_ro.html
>
> Thanks for finding that. �The picture is much more appetizing than the
> guy's description. �I am very fond of eating 'street food' so it's
> more than possible I've had this in Hong Kong but if I did I didn't
> know what it was. �I would think you could also cook it like tripe, in
> addition to this fried rendition.
>
> Growing up, eating strange seafood or animal organs never seemed
> remarkable when it was part of a Chinese meal. �As a young adult,
> though, friends made a complicated French recipe for sweetbreads and
> for some reason that struck me as very strange. �We humans are
> omnivores and you don't have to go very far to find examples.... � �-
> aem

Hog rectums are known in the sausage industry as "hog bungs". Hog
bungs are typically used for liver sausage (liverwurst and
braunschieger), and Genoa salami, etc. Sometimes hog bungs are split
and two are sewn together to create a larger diameter casing...
sometimes they are used double walled. Anyone who has purchased
quality sausage from a real sausagemaker has invaribly handled and
eaten the contents of hog rectum. There is no way the Chinese have
any monopoly on hog rectums, first come the krauts, and the dagos have
a particularly fond penchant for anus. LOL

I believe this will enlighten yoose ying n' yang:
http://www.insca.org/modules.php?name=Casings&cont=4