Marag-Dubh

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Marag-Dubh
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Consumables
Appearance A blackened, crumbly sausage with specks of white.
Difficulty 4/10 (0-Easiest)
Creator Caeren chefs
Class Lower Classes
Ingredients
  • 4 cups pig or Geep blood
  • 2 cups diced pork or Geep Fat
  • 1½ cups ground oatmeal
  • 1 cup Geep Milk
  • 1 onion
  • 2½ tsp Salt
  • 1½ tsp Pepper

Marag Dubh is a foodstuff of the Caeren society that was developed as a means of keeping, using, and consuming additional parts of animals such as pigs and the Gallovian Geep. In their pursuit of reducing waste and using every part of a hunter’s kill, The Caeren sought out a method to mix oats, blood, fat, and offal into a sausage that could be kept and reheated at a moment’s notice. A blessing for Caeren travelers due to its density, hailed for its ability to keep one’s belly warm during the harshest of cold winters, and adored by foreigners for its peculiar and homely flavor, the Marag-Dubh has become a staple of Caeren and Dunbrae cuisine.

History

The Caeren people of Mannadh-Alba have long since shared a close relationship with their livestock, traditionally keeping their pigs and Geeps indoors with the family during cold winters and endeavoring to treat them with care and respect to please the Spiorad that reside within them and the world around them. It is through this respect, based in their Creideamh Spiorad religion, that the Caeren sought out a method to ensure that there was no waste left of their livestock after slaughter, and deemed it disrespectful to simply burn or discard perfectly good parts of an animal that could find a use in some way. The actual development of the Marag-Dubh can’t be placed to a singular person or place, namely because the discovery was made in many places all at once, and because the Caeren didn’t have much of a means for tabulating its discovery or any exact recipe. Every Caeren household had a different method of preparation, and the dish was much beholden to the materials available to the chef at the time. It wasn’t until the dish was adopted by the Dunbrae that any official recipes were published in Dunbrae cookbooks.

Preparation

Firstly, the oats are ground until a mixture of both coarse and fine grains are found, and these are then added to a pot of boiling water and heated through until thickened and tender. The blood is prepared with the addition of the salt and pepper before it is heated over low heat in a separate pot, stirring often to ensure it does not burn and prevent the horrific stench that comes with it. Once the blood is adequately heated through, it is strained through a cloth into the oats, to which the onion, diced fat, milk, and additional seasonings--usually thyme or rosemary--are added, and the mixture combined thoroughly until a malleable mixture is formed. This mixture is then pressed into a Geep’s stomach or intestines and boiled until firm. The thickness of the sausage depends on what’s desired, with intestines most commonly used among travelers, and Geep’s stomach for larger feasts. When required, the Marag-Dubh sausage is then sliced and fried in a small amount of lard or butter until browned and crisp, after which it is ready to be served.

Characteristics

  • Marag-Dubh features a distinct black coloration, with specks of white due to the pork fat. When properly cooked, it gives off a bloody, earthy scent often described as revolting to those unfamiliar, but delightful to those used to the dish.
  • The Marag-Dubh sausage, when uncooked, appears light brown in color, and darkens intensely during the cooking process. There is also variation in the coloration depending on what type of blood and what type of fat is used.

Trivia

  • The Marag-Dubh is one of the few Caeren staples that is known almost all over the Regalian Empire and beyond due to its enjoyment amongst travelers, and it has found a home in many different regional cuisines, though often different in name.
  • An all-Geep Marag-Dubh, made exclusively with products of the Gallovian Geep, is said to be only made during times of celebration, as Geep are more valued for their milk and cheeses rather than their meats.

Accreditation
Writers Antimreoir
Processors HydraLana, WaterDruppel, MantaRey
Last Editor HydraLana on 05/2/2021.

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