I’m going to wait for the Orange Augustus.
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Thee are a few in Orange County, CA.
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Are the dogs made of veal?
I have no idea what they’re made of. If I did, they wouldn’t be real hot dogs, would they? We really don’t care what we are eating as long as we don’t know, right?
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Hahaha….that’s funny. I took some folklore in college, so explanations how myths are created are always fun. That said, if you ask a butcher about it, ask how BIG each individual pig anus is (just the sphincter). Turns out a google search says 2cm, just the sphincter lining. So the next question might be….how many pig anus lining does it take to make a pound? And how much work is involved in gathering, cleaning, butchering each individual pig bung hole? My uneducated guess is a lot more time than feasible but then again, maybe pig anus is free and doesn’t take much work…just determination to create fake squid. 
If it were real, I’d like to see the pig anus collection bin. OTOH, going rate is $7.50 to $18 per pound….so maybe, just maybe, pig bung squid is real!
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I heard that public radio story years ago, and was intrigued by it so much that I actually did a side-by-side blind tasting with pork bung and calamari. I even memorialized it on Chowhound, complete with pictures and results. None of my tasters/testers were fooled by the pig ass.
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I remember this! 
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If you’re talking about my CH post, thanks. It’s probably the second favorite of all my posts on CH, topped only by my snarky reply to a one-time poster who wanted to make Twinkies from scratch. I hope those posts were squirreled away somewhere in a dark corner of the interwebs when CH went down the toilet, because somebody somewhere ought to enjoy them!
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In a famous Spy Magazine article, Jane and Michael Stern asked a few pastry chefs to try their hand at making homemade Twinkies, then took on the challenge themselves. The chefs’ creations were as foofy as you expect (this was 1989), but the Sterns went for full “authenticity”, even buying beef suet which Twinkies used at the time.
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That’s rich!
In case you missed my post, the process started with planting, growing, harvesting, and milling wheat. It also included refining sugar from cane or beets, and using the molasses to make rum for vanilla extract, which, of course, would require harvesting a vanilla bean. ISTR that I did not actually provide instructions on making the complete Twinkie, just the cake portion. I’m pretty sure I told the Original Poster that after she’d gathered all the ingredients for the cake, I’d post how to make the filling. She never posted again.
I remember that story. Spy Magazine was great…remember the “Ironman Nightlife Decathlon”? And of course they tagged that real estate guy a short fingered vulgarian…
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As I recall, there was a bit about storing a Twinkie above a dropped-ceiling panel in the office for a year to test its immortality.
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The small amount of sugar, the spelling of the Wishire Sauce and the use of “H2O” all make me want to try this recipe.
Seriously.
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I’m tempted to add to my Instacart order for tomorrow. Already have dogs and buns coming.
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I have a can of Wolf Brand no beans chili that may make its way onto a Hebrew National 97% fat free hot dog on a lightly toasted bun with a stripe or two of HEB store brand yellow mustard, some minced onion, and a lightly sprinkling of Melinda’s ghost pepper sauce.
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They haven’t shown up here, yet. Has anyone tried these?
For some reason the preview pic makes them look long and thin, but they’re not.
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Sounds like a plan. Alas, I have no canned chili, beans or otherwise. I’m going to try new hot dogs, have no idea how they taste. Saw them in Fresh Market:
ETA: casings!! Yea!!
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