Zfeisoldat

Zfeisoldat (Orokhimshe: "two soldiers") is a type of sausage amade by the Orokhim Prairie Clans in parts of the central and eastern regions. They are pressed, fermented, dried, and smoked—creating a completely shelf-stable product that retains its flavor for a long time.
The first step in making zfeisoldat is to mix the fillings: meats (usually beef and/or pork), spices, curing agents, sweeteners like honey or molasses, and a starter culture similar to that used in cheesemaking. Each fort, village, and encampment that makes zfeisoldat develops its own ratios of meats and spices, and often guards them closely. Coriander, black pepper, allspice, celery seed, garlic, cumin, caraway, and nutmeg are among the most common spices in these recipes. The batter is stuffed into casing (usually from pig intestine) and stacked on heavy cast iron plates to store in a cool, dry place for several days. This allows the culture to begin fermenting, and shapes the zfeisoldat into their familiar squarish shape. They are then transferred to a smokehouse and cooked for hours—first at a low temperature for flavor, then at higher temperatures to kill any foodborne illnesses. The most popular wood for smoking is hickory, though cherry, maple, and even apple are occasionally used as well. Once the zfeisoldat are fully smoked, they are hung to dry for roughly a week before they are ready to eat. They do not need to be cooked, and are usually enjoyed either on their own or paired with sharp cheese and ale.
Unlike the similar-in-purpose Baarandj, zfeisoldat are difficult to make on the road because of the dedicated time, space, and equipment they require. They are much more highly sought after, though, due to their far superior taste and texture.
Zfeisoldat are made in pairs so they can easily be hung on one's pack or along one's saddle. When a lone rider or patrol member is rescued or aided by a stranger, it is customary for them to split a zfeisoldat between them.

Item type

Consumable, Food / Drink