A grainy, short, skinless sausage with a noticeable blend of meats and spices.|
Ânian farmers along the plains of Baldmark.|
- 1/4 parts pork
- 1/4 parts beef
- 1/4 parts lamb
- 1/20 parts coriander
- 1/20 parts pepper
- 1/20 parts garlic
- 1/20 parts thyme
- 1/10 parts onion
Mici is a skinless sausage popular among the tavern goers of Ânian Culture. What began out of necessity to produce sausage quickly, eventually became a staple dish among the common folks who didn’t have the time to produce complex strands of sausage. The popularity of the dish would spread across Baldmark and even reached out into other neighboring Lordships such as Calemberg and Dragenthal, which also possessed populations who enjoyed their sausages. In the modern time Mici remains a dish well loved by tavern goers of all walks of life, with some renowned Leutz-Vixe chefs making varieties that are accepted among even the most stringent noble circles.
Mici was first made in a simple tavern in the central plains areas of Baldmark. The chef who worked there was serving sausages to hungry patrons, but quickly realised he would be running out of the casings necessary to make more. With quick thinking this unnamed chef made shorter sausages mixed with a variety of meats to hold itself together. Much to his surprise these sausages became more popular than the ones everyone was familiar with. In a short few years, this new recipe quickly spread from tavern to tavern with travelers all across the Regalian Archipelago stumbling upon this unique sausage. Eventually the sausage grew so popular that it began to be used by more prominent restaurants and chefs with richer ingredients to become a popular choice for the more simplistic nobility across the Regalian Archipelago. In the modern-day, Mici remains a staple for the Ânian lower class and a rare pleasure of the hardy nobility.
Equal parts of lamb, pork, and beef are mixed together into an even mixture, the fattier meats being able to hold the sausage together. Spices such as coriander, pepper, garlic and thyme are added, as well as finely chopped onions to add a rich flavor and some bite. The sausages are formed into thick, short links and cooked over a grate on an open flame until browned. Occasionally broth is added to the meat mixture to keep it from breaking apart, but otherwise it is left as is. The finished dish is then served hot and paired with a rich grain mustard and fresh bread.
- Mici appears as a short, fat sausage with a notable grainy texture on account of lacking a casing like most other sausages would. It has a brown color when cooked, with some variations based on how well blended the meats used are.
- Mici has a strong fragrance due to the heavy aromatic spices, such as thyme. The mixture of meats also has a strongly blended scent, as each one plays off each other.
- Mici has an earthy yet rich flavor, the blends of meats working together nicely alongside the spices used to make the humble sausage very flavorful. The boldness of the mustard and the softer flavored bread allow Mici to be a mouthwatering dish easily consumed by tavern patrons.
- It is the Leutz-Vixe of Maraisburke that are credited with bringing Mici to the nobility, viewing the meat as highly palatable with the hearty, meat rich diet, and seeing how it can be enhanced to appeal to a more high-class consumer.
- While viewing the Ânians as brutalist peasants, the New Regalians have a great appreciation for sausages and as such have accepted Mici into their midst, despite the rich flavors being a turn off for some of the more simpler peasants.
HydraLana, FireFan96, WaterDruppel||
HydraLana on 07/5/2020.|
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