A brown, rectangular prism-shaped sausage.|
Rate 3/10 (0-Easiest)|
- 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.
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.
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.
- 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.
- 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.
HydraLana on 05/2/2021.|
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