Haastsausage: Difference between revisions

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{{Info consumables
{{Info consumables
|image          = noimg.png  
|image          = noimg.png  
|appearance    = A brown, rough looking meat in sausage form.  
|appearance    = A brown, rectangular prism-shaped sausage.
|difficulty    = Rate 3/10
|difficulty    = Rate 3/10
|creator        = [[Highland Ceardian]] chefs
|creator        = Unknown
|class          = Lower Class
|class          = All Classes
|ingredients    =  
|ingredients    =  
*7/10 parts prepared horse meats
*2 pounds ground horse meat (often replaced with bovine meat outside of the Highland Territories)
*3/10 parts common mixed herbs
*1½ cups breadcrumbs
*2 tsp coriander
*2 tsp salt
*1 tsp ground pepper
*1 tsp nutmeg
*½ cup and 1 Tbsp water
}}
}}
Thought by some to be as old as the Highlanders themselves, Haastsausage is a well-known dish in lower class [[Gallovian]] homes. Haastsausage is one the most simply made meats, being seasoned with the most basic herbs, and requiring little to no experience to cook. It is unknown exactly when this dish was first created. Just about every [[Highland Ceardian]] who can cook can cook Haastsausage. In more recent times, this humble dish has slowly reached into [[Anglia]] but has also spread across the [[Regalian Archipelago]].
Thought by some to be even older than the Highlanders themselves, Haastsausage is a well-known dish enjoyed by all classes of society. Haastsausage is one the most simply made meats, being seasoned with the most basic herbs, but just about every [[Caeren]] and [[Dunbrae]] chef worth their salt can make and cook a mean Haastsausage. While it is unclear who originally created the dish, this humble type of sausage has slowly reached across the [[Regalian Archipelago]] in more recent times, where it often loses the main ingredient that gives it its name.


==History==
==History==
It is unknown who first created Haastsausage, but its creation coincided with the introduction of horses to Gallovia. While some claim the ancient [[Ceardians]] who became the Highlanders had horses with them, many more attribute the introduction of horses to either the [[Velheim]] or the [[Regalian Empire]]. Regardless, the dish was definitely present by 100 AC and has been ever since. Today, it has remained unchanged during the past two centuries of consumption and continues to be a meat of the lower classes. Most outsiders view the dish with distaste given [[Regalia]] ideals against cruelty to animals. However, Highlanders continuously remind people that only the old, dying or truly crippled horses are killed to make the sausage, not stallions and foals in their prime. The only people who have been receptive to this dish have been the Anglians, who have a deep understanding of farming life and often understand that such events must occur. The dish is not consistently available and only appears at the table after a horse’s death.
It is unknown who first created Haastsausage, but its creation coincided with the introduction of horses to [[Gallovia]]. While some claim the ancient [[Ceardians]] who became the Highlanders had horses with them, many more attribute the introduction of horses to either the [[Velheim]] or the [[Regalian Empire]]. Regardless, the dish was definitely present by 100 AC and has been made ever since. Why exactly the method for creating the sausage focused on creating a square shape rather than the traditional cylinder is also unknown, but it has given the dish a particular quirk that has led to it appealing to outsiders. Today, the dish remains unchanged in its native land, but is often altered abroad--much to the irritation of both the Dunbrae and the Caeren, but the great pleasure of all those Cultures which do not enjoy the consumption of horse; most outsiders view the natural dish with distaste, in fact, given [[Regalian]] ideals against cruelty to animals, horses included. However, Highlanders continuously remind people that only the old, dying or truly crippled horses are killed to make the sausage, not stallions and foals in their prime. Regardless of this fact, the dish is still enjoyed by many, altered with more spices and seasonings to suit the rich, or made with less so as to be affordable to the lower classes.


==Preparation==
==Preparation==
The preparation of Haastsausage is incredibly simple. The first step is procuring the meat, which is butchered from the edible parts of a now crippled horse, or one that is simply far past its prime. The raw meat is stuffed into a sausage casing made from the intestines of several different farm animals. The sausage is then divided and cut into links, which are then either smoked or grilled alongside various herbs, such as parsley, paprika, salt, garlic, or other common herbs and spices. Afterward, the Haastsausage is completed and can be garnished with more herbs as needed.
The preparation of Haastsausage is incredibly simple, though with some nuance. The meat, whatever variety it is, needs to be mixed together with the breadcrumbs and seasonings. After they have been thoroughly combined, the water should then be added, and the dish thoroughly mixed again. The substance should then be stuffed into sausage casings, and then placed into special rectangular containers known as “Horse Boxes”, designed to help shape the sausages into their signature appearance. They should be left in these containers for up to three hours, often in a cool or cold place, before they are capable of being taken and cooked for consumption.


==Characteristics==
==Characteristics==
*Haastsausage looks very rough despite its compression into sausage form. The meat is a dark ochre brown covered in cracks and rough spots on the meat due to the added herbs and spices. *The smell of the sausage is similar The scent of the meat is very earthy, and depending on the spices used in the preparation, Haastsausage can overwhelm the nose with many different but complementary smells.  
*Haastsausage looks very rough despite its compression into a sausage form. Once the skin is cut through, the meat is a dark ochre brown covered in cracks and rough spots on the meat due to the added herbs and spices. However, it retains its shape.
*The flavor of the meat is, to a more experienced palette, rather bland. The meat breaks up easily in the mouth, and the rough, earthy meat takes on a few textures, normally rough and a little on the chewy side.
*The smell of the sausage is very earthy, and depending on the spices used in the preparation, Haastsausage can overwhelm the nose with many different but complementary smells.  
*The flavor of the meat is, to a more experienced palette, rather bland. The meat breaks up easily in the mouth, and its rough, earthy makeup takes on a few textures, normally rough and a little on the chewy side. The seasoning and bread crumbs save it from being a total loss.


==Trivia==
==Trivia==
*The name Haastsausage comes from a direct translation of [[Alt-Anglian]], meaning literally “Horse Sausage”, as the main ingredient is horse meat.
*The name Haastsausage isn’t from the Highlander tongues. Instead, it is [[Anglian]] in origin. This has led some to believe that it was the Anglians who first introduced both horses and the concept of the sausage to the Highland Territories.
*When the Highland Ceardians first came to Gallovia, there was a time period when horses were used solely for reproduction and harvesting of the meat on their produced foals.
{{Consumables}}
{{Consumables}}
{{Accreditation
{{Accreditation
|Writers = Utto_
|Writers = HydraLana
|Processors = HydraLana, Dosier
|Processors = MantaRey, AlphaInsomnia
}}
}}
[[category:Consumables]] [[category:Foods]]
[[category:Consumables]] [[category:Foods]]

Latest revision as of 14:55, 2 May 2021

Haastsausage
Noimg.png
Consumables
Appearance A brown, rectangular prism-shaped sausage.
Difficulty Rate 3/10 (0-Easiest)
Creator Unknown
Class All Classes
Ingredients
  • 2 pounds ground horse meat (often replaced with bovine meat outside of the Highland Territories)
  • 1½ cups breadcrumbs
  • 2 tsp coriander
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp nutmeg
  • ½ cup and 1 Tbsp water

Thought by some to be even older than the Highlanders themselves, Haastsausage is a well-known dish enjoyed by all classes of society. Haastsausage is one the most simply made meats, being seasoned with the most basic herbs, but just about every Caeren and Dunbrae chef worth their salt can make and cook a mean Haastsausage. While it is unclear who originally created the dish, this humble type of sausage has slowly reached across the Regalian Archipelago in more recent times, where it often loses the main ingredient that gives it its name.

History

It is unknown who first created Haastsausage, but its creation coincided with the introduction of horses to Gallovia. While some claim the ancient Ceardians who became the Highlanders had horses with them, many more attribute the introduction of horses to either the Velheim or the Regalian Empire. Regardless, the dish was definitely present by 100 AC and has been made ever since. Why exactly the method for creating the sausage focused on creating a square shape rather than the traditional cylinder is also unknown, but it has given the dish a particular quirk that has led to it appealing to outsiders. Today, the dish remains unchanged in its native land, but is often altered abroad--much to the irritation of both the Dunbrae and the Caeren, but the great pleasure of all those Cultures which do not enjoy the consumption of horse; most outsiders view the natural dish with distaste, in fact, given Regalian ideals against cruelty to animals, horses included. However, Highlanders continuously remind people that only the old, dying or truly crippled horses are killed to make the sausage, not stallions and foals in their prime. Regardless of this fact, the dish is still enjoyed by many, altered with more spices and seasonings to suit the rich, or made with less so as to be affordable to the lower classes.

Preparation

The preparation of Haastsausage is incredibly simple, though with some nuance. The meat, whatever variety it is, needs to be mixed together with the breadcrumbs and seasonings. After they have been thoroughly combined, the water should then be added, and the dish thoroughly mixed again. The substance should then be stuffed into sausage casings, and then placed into special rectangular containers known as “Horse Boxes”, designed to help shape the sausages into their signature appearance. They should be left in these containers for up to three hours, often in a cool or cold place, before they are capable of being taken and cooked for consumption.

Characteristics

  • Haastsausage looks very rough despite its compression into a sausage form. Once the skin is cut through, the meat is a dark ochre brown covered in cracks and rough spots on the meat due to the added herbs and spices. However, it retains its shape.
  • The smell of the sausage is very earthy, and depending on the spices used in the preparation, Haastsausage can overwhelm the nose with many different but complementary smells.
  • The flavor of the meat is, to a more experienced palette, rather bland. The meat breaks up easily in the mouth, and its rough, earthy makeup takes on a few textures, normally rough and a little on the chewy side. The seasoning and bread crumbs save it from being a total loss.

Trivia

  • The name Haastsausage isn’t from the Highlander tongues. Instead, it is Anglian in origin. This has led some to believe that it was the Anglians who first introduced both horses and the concept of the sausage to the Highland Territories.

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

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