It was 9am at the Portland, Oregon, airport, but I was on my way to catch a flight back east, where it was noon, so, as a devoted sausage fan, when I saw the motto of Good Dog, Bad Dog – "Sausages for All" – I felt it my duty to have lunch before spending six hours in the air (not counting delays). I was dubious when I saw the man behind the counter microwave a corn dog before deep-frying it, but was plenty happy with the crisp cornmeal crust and juicy wiener it contained. I also sampled an "Oregon Smokey" – a bunned link saturated with molasses, pepper and smoke flavor (but not real smoke) which, while no means a candidate for the Sausage Hall of Fame, was far more welcome than the sorry stuff dished out on the airplane, especially when I topped it with the crunchy cole slaw that came alongside.