The term “corn” stems from Old English and is used to describe any small, hard granules or kernels. In the case of "corned beef," the word refers to the coarse granular salts that were used to cure the beef.
It is counter-intuitive, but water is your biggest friend in the sausage stuffing process. Keeping your hands clean, and keeping the casings and newly prepared sausage wet are extremely helpful. The moisture makes clean up a bit easier as well.
In Baltimore, when you order a sandwich in a sub shop, a specialty called “hots” is offered along with the usual condiments. I imagine this relish would be amazing on scrambled eggs, on tortilla chips like salsa, or served over grilled chicken.