Taigeis
Not only do Tirglasians have a meat-rich diet, but many of their unique recipes were created with the mindset of ensuring the entire animal is used, including every organ, and taigeis is one such dish.
Manufacturing process
Traditionally done with sheep, pork and venison varieties are quite common across the kingdom. To make, the dish requires the pluck of the animal to first be minced, then added to hulled grains, suet and lightly spiced or herbed, depending on the region.
This mixture is then stuffed into the animal’s stomach lining and boiled in a bone broth. Once cooked, the casing is split open and the minced innards are commonly served alongside root vegetables. The texture is akin to that of a crumbly meatloaf or sausage, with the grains often giving it a slight nuttiness.
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