Background:
Hellirpylsa, better known as Dwarven Cave Sausage is a staple of Dwarven Cuisine. The Dwarves or Dvergar are native to the Mountains of Niðavellir and reside in their great subterranean city of Myrkheimr. During the Glorious War between the Elves of Álfheimr and the Humans of Teutonia, the Dwarves infamously chose to remain neutral in the conflict, they returned to their impenetrable fortresses carved into the mountainsides. In their earthen citadels, the Dwarven Jarls and Thanes built massive underground mushroom farms and bred Cave Boars for sustenance as war raged on outside their homes. The Hellirpylsa became a necessity given its long term storage that could stay fresh for a year in the cool dark climates and was often used as rations alongside Svǫpprmjǫl (Fungus Meal). Hellirpylsa is typically served with Gullinnmjǫðr (Gold Mead) and Svǫpprbrauð (Fungus Bread).
Ingredients:
• 1 Kilogram of Troglobite Mammal Meat (Cave Boar, Cave Lion, Cave Bear, etc.)
• 25 Grams of Salt
• 1 Length of Mammalian Entrail Casing
• 5 Grams of Svǫpprsáð
• 2 Grams of Nutmeg
• 1 Gram of Hvítrmós
• 1 Gram of Grármygla Spores (for producing a culture)
Instructions:
Separate the meat from the bone and remove any excess fat. Mix in 5 grams of Salt, the Svǫpprsáð, Nutmeg, and Hvítrmós into the meat. Let sit for 10 minutes, continuously pressing out any excess moisture with a cheese cloth then remove and grind into mince. Extrude the minced meat into the entrail casings in 20 centimeter lengths, tying them off individually. Rub the Hellirpylsa with a Grármygla culture then place in a warm humid climate for a day and a night in darkness to feed the culture. This in turn produces the Hellirpylsa's distinctive flavor and allows for longer preservation. Once cultured rub the sausages in a coating of the remaining salt then hang in a cool, dark, and dry climate for up to six weeks to fully cure. Do not worry as the Grármygla will germinate on the skin of the Hellirpylsa however if yellow mold begins to grow on the skin, discard the batch. Once cured the Hellirpylsa must be kept in a cool, dark, and dry environment but will stay edible for up to a year.
Image sourced from here https://forums.egullet.org/topic/125619-green-mold-on-dry-cured-sausages/
ReplyDeleteThe Dwarves or Dvergar are native to Central Efenland but traveled north and settled in the Norðrlands. Adult Dvergar stand typically between 4 and 5 feet tall and are known for having larger flared nostrils and prominent brow ridges. They live primarily in caves and mountains and have adapted to the subterranean climate by having slightly larger eyes allowing for vision in the dark. Those Dwarves who remained in Central Efenland became nomadic opting to live in the forests rather than mountains and became known as the Gnomes.
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