Señor Porkus hates me

Well, that was odd. Something about the sausage from this pig makes my heart race! It’s only got pork, black pepper, sage, salt, and brown sugar. Huh. The plain pork is great (and the bacon is out-of-this-world), but the sausage isn’t doing it for me.

Luckily, I have friends who like sausage, especially cheap happy sausage, so hopefully I can convert this into a variety of spicy pig that doesn’t send my heart galloping for the door…

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6 Comments

  1. October 26, 2009 at 4:56 pm

    It could be the sage. If Mr. Wikey* uses home-grown sage, it could be higher in thujone than expected. Good to hear that he does good work. We have a hog going to him for butcher in a few weeks. I really liked the sausage sample he gave us. Did you have anything smoked or cured? Just curious what you thought.

    He is the Amish butcher over in our area, and handles the meat cutting for Old Pine, and I am friends with the lady that keeps the books at Old Pine. We made the connection when she mentioned one of their customers wanted the tail, and other bits, and I had just read that you had ordered yours through Old Pine. She said there was only one Emily…

    • Emily said,

      October 27, 2009 at 9:37 am

      You are quite the clever detective! Alas, my hog-tail-buying gives me away!

      Sage, huh? What a curious idea! I’ll check into that, too. I have been very happy with the rest of the pork – bacon, loin, and shoulder – I just seem to go all wonky when it comes to the sausage. *sigh* It was tasty sausage, too…

  2. ilex said,

    October 30, 2009 at 8:14 pm

    I’m so glad you wrote about Old Pine Farm. I am totally getting a quarter of beef from them- never heard of them until you posted. Mmm, grass-fed beef… finest stuff there is.

    • Emily said,

      October 31, 2009 at 2:30 pm

      Well, when you come pick it up, you have to stop by my house so we can catch up!

  3. November 7, 2009 at 3:52 pm

    Emily, it could also be the salt. We purchased wild, commercially canned salmon, and I cannot eat it, heart races, and then a two hour nap to sleep it off. The only ingredients are salmon, water and salt. Some anti-caking agents are killer. Just a thought… but I am intrigued by the sage info too – our home grown sage doesn’t cause the heart palpitations, but you never know.

    • Emily said,

      November 8, 2009 at 12:48 pm

      That is really intriguing. A couple other people suggested salt, too. I dismissed it because I’m a salt fiend and things like popcorn and chips don’t make my heart race…but maybe it’s an additive that’s in some salt and not others? I’ll have to look into this…


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