Butcher Redloe says 'Vasha. Have you seensome of the [fish] here in the Serpent's Spine Mountains? They are quite exquisite. If fish is not to your taste, maybe you would like something more [hearty]?'
You say, 'What is more hearty?'
Butcher Redloe says 'If you want hearty food, then there is nothing better than a good [blood sausage]. It will tide you over many of a hungry day.'
You say, 'How do I make blood sausage?'
Butcher Redloe says 'Chop up an onion, and mix it with lard, cream, butter, ground pepper, salt and spices. Stuff the mixture into a sausage casing, and pack it tight, but being sure to not actually rip it. Make a small hole so that the sausage casing is not ripped and make it until it stops bubbling. If you like it spicier, simply add more spices.'
I was very interested in Blood Sausage and the tie-in to Brodder's Diaries (brewing) so I tried a few combinations. I'm definitely having trouble with this though, so I'd like to get anyone else's ideas.
Here are a few observations that I'm using to try to figure this out:
Now we have a general formula to work with:
[base ingredients] + [meat product] + [spice option] + [salt option]
But before we start getting to tricky for our own good, lets try the obvious combinations where we just put everything in the oven at once:
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + spices = DNC
Now I do the very obvious substitutions for salt:
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + spices = DNC
Then the obvious substitutions for spices:
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + fennel = DNC
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + habanero pepper = DNC
Then I go back and try both salt and spice variations together:
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + fennel = DNC
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + habanero pepper = DNC
Ok, so maybe the issue is spices. I go back and do all the above combines but using 2 of each spice option (2 habanero, 2 fennel, 2 spices) instead of 1 of each spice option. Finally, I try 3 habaneros and 3 spices instead of 1 of each -- but I only have 2 fennel and that would be way too much fennel anyway, so I skip it.
Ok, having tried all the obvious "All in One Oven" recipes, I've decided that my [meat product] theory might work out better. Hopefully if I can find a [meat product] then we can move on to the actual stuffing of the sausage.
Comparing Butcher Redlore's ingredient list to the traditional sausage recipes, it would seem that the [meat product] here would consist of lard, butter and cream.
In a mixing bowl:
lard + butter + cream = DNC
Right, well, I didnt really expect it to, but... ok! Lets try the other obvious combines just in case, again in a mixing bowl:
lard + butter = DNC
lard + cream = DNC
lard + lard = DNC
lard + butter sauce + cream = DNC
lard + butter sauce = DNC
Now I have a momentary vision of a new sauce made out of cream and butter which isn't butter sauce but is named 'heart attack special' so I do some combines in a brew barrel:
lard + butter + cream = DNC
butter + cream = DNC
butter sauce + cream = DNC
Right, well that was a silly idea anyway. I give up on that path before I start putting in every possible combination known to man.
Maybe the [meat product] recipe involves some spicing earlier? Oops, I forgot that I left my trusty baking assistant holding the habaneros, I'll need to make a quick trip back to Plane of Knowledge to get those!
Back from recovering the covetted jalapenos from my trusty assistant (you just can't trust sous-chefs anyway!) I try these in a mixing bowl just in case:
lard + butter + cream + spices = DNC
lard + butter + cream + habanero pepper = DNC
lard + butter + cream + fennel = DNC
I decide this is a silly idea now because it doesn't have any extra room for multiple spice combines anyway. And I'm just about to start trying to make [meat product] in the Oven when I realize, "Wouldn't it just melt?"
And thats when it dawns on me...
WHERE'S THE BLOOD?
All this time, I've been assuming it was just from the lard, but now I'm really beginning to wonder.
Some other miscellaneous ideas:
I'm a decent baker, but I've never had any luck at all in figuring out recipes, so if you have some suggestions on possible ideas or directions to go that might turn out well, I'd be indebted.
Cheers,
Ashwith Fairfever
Spiritwatcher of Halas on the Moon of Luclin
You say, 'What is more hearty?'
Butcher Redloe says 'If you want hearty food, then there is nothing better than a good [blood sausage]. It will tide you over many of a hungry day.'
You say, 'How do I make blood sausage?'
Butcher Redloe says 'Chop up an onion, and mix it with lard, cream, butter, ground pepper, salt and spices. Stuff the mixture into a sausage casing, and pack it tight, but being sure to not actually rip it. Make a small hole so that the sausage casing is not ripped and make it until it stops bubbling. If you like it spicier, simply add more spices.'
I was very interested in Blood Sausage and the tie-in to Brodder's Diaries (brewing) so I tried a few combinations. I'm definitely having trouble with this though, so I'd like to get anyone else's ideas.
Here are a few observations that I'm using to try to figure this out:
- All sausage recipes to date use these base ingredients:
onion + ground pepper + coarse salt + fennel + sausage casing + [meat product] where
[meat product] is usually some marinated fish or game, made in a mixing bowl - Alternatives for spices would be fennel, spices or habanero pepper.
One or more spices may be required depending on how hot you want the sausage to be. - Alternatives for coarse salt would be rock salt or fine salt.
- Now, if I figure that the [meat product], spices or salt may vary slightly and that leaves three base ingredients which I define as:
[base ingredients] is ground pepper + onion + sausage casing
Now we have a general formula to work with:
[base ingredients] + [meat product] + [spice option] + [salt option]
But before we start getting to tricky for our own good, lets try the obvious combinations where we just put everything in the oven at once:
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + spices = DNC
Now I do the very obvious substitutions for salt:
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + spices = DNC
Then the obvious substitutions for spices:
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + fennel = DNC
onion + ground pepper + sausage casing + lard + cream + butter + coarse salt + habanero pepper = DNC
Then I go back and try both salt and spice variations together:
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + fennel = DNC
onion + ground pepper + sausage casing + lard + cream + butter + rock salt + habanero pepper = DNC
Ok, so maybe the issue is spices. I go back and do all the above combines but using 2 of each spice option (2 habanero, 2 fennel, 2 spices) instead of 1 of each spice option. Finally, I try 3 habaneros and 3 spices instead of 1 of each -- but I only have 2 fennel and that would be way too much fennel anyway, so I skip it.
Ok, having tried all the obvious "All in One Oven" recipes, I've decided that my [meat product] theory might work out better. Hopefully if I can find a [meat product] then we can move on to the actual stuffing of the sausage.
Comparing Butcher Redlore's ingredient list to the traditional sausage recipes, it would seem that the [meat product] here would consist of lard, butter and cream.
In a mixing bowl:
lard + butter + cream = DNC
Right, well, I didnt really expect it to, but... ok! Lets try the other obvious combines just in case, again in a mixing bowl:
lard + butter = DNC
lard + cream = DNC
lard + lard = DNC
lard + butter sauce + cream = DNC
lard + butter sauce = DNC
Now I have a momentary vision of a new sauce made out of cream and butter which isn't butter sauce but is named 'heart attack special' so I do some combines in a brew barrel:
lard + butter + cream = DNC
butter + cream = DNC
butter sauce + cream = DNC
Right, well that was a silly idea anyway. I give up on that path before I start putting in every possible combination known to man.
Maybe the [meat product] recipe involves some spicing earlier? Oops, I forgot that I left my trusty baking assistant holding the habaneros, I'll need to make a quick trip back to Plane of Knowledge to get those!
Back from recovering the covetted jalapenos from my trusty assistant (you just can't trust sous-chefs anyway!) I try these in a mixing bowl just in case:
lard + butter + cream + spices = DNC
lard + butter + cream + habanero pepper = DNC
lard + butter + cream + fennel = DNC
I decide this is a silly idea now because it doesn't have any extra room for multiple spice combines anyway. And I'm just about to start trying to make [meat product] in the Oven when I realize, "Wouldn't it just melt?"
And thats when it dawns on me...
WHERE'S THE BLOOD?
All this time, I've been assuming it was just from the lard, but now I'm really beginning to wonder.
Some other miscellaneous ideas:
- The sausage casing may require special treatment.
- Blood is yucky, but we might need some.
I'm a decent baker, but I've never had any luck at all in figuring out recipes, so if you have some suggestions on possible ideas or directions to go that might turn out well, I'd be indebted.
Cheers,
Ashwith Fairfever
Spiritwatcher of Halas on the Moon of Luclin
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