Originally Posted by
cramadog2
If I'm right in thinking what the taint is, my grandma called it "brimmin".
Our church had until covid hit, an annual pancake and sausage supper in April. All the church ladies would get 10 lbs of sausage to roast. One year grandma got a batch that was brimmin. I hadn't heard that term before, I was a teenager. She said it's from boar/ male pigs that aren't de-nutted. Said sometimes they only got 1 nut and it affected the smell of the meat cooking and flavour.
Well we served it. The men of the church put on the supper, alot were farmer's that at 1 time raised pigs or grew up on a farm that did. Some had 1 bite and that was enough for them. I did the same. One lady said it was the best sausage she ever had.