Meat and intestines

[burgingham]

While back in world 2 everyone was only bothering with sausages and not with baked goods this has changed quite a bit. Nowadays baked goods (and of course cheese) are superior to sausages, which used to be a high end food. I don't bother with DDD anymore because I can just plant poppies and wheat and make an amount of RoBs that fits my needs. For DDD I can only make so much as I encounter deer, which aren't really that many. Now one deer only gives me enough meat for a single DDD, to match my RoB production I would have to hunt down dozens of them.

I know that one could argue those sausages are merely a side effect of the awesome hunting LP, still I think sausages have lost quite a bit of their value. And I am only talking about the better sausages, others were never any good at all (with the nerf of BBB those became useless too btw, you can rather eat roasted bear meat for a better FEP/pieces ratio).

One obvious solution would be to buff the FEP of some sausages again, but what I would even like better I think is much more meat and intestines from hunted animals. With domesticated cows giving dozens of those nowadays it would only be fair to the hunter, to supply him with more meat from his prey too.

I think potjeh once mentioned something similar, but in the context of making hunting a more meaningful experience and not just slaughtering ones way through the forest for LP. While in the long run this would be a nice development, fixing meat quantities now would make sausages much more valuable again.

[jorb]

Probably a good idea. I would also like some of the sausages to require some other types of crap so that they're not determined by just one resource.

[Thurrok]

Please, please listen to the man. He speaks the truth, and nothing but the truth.

Except that I want more feps for Boudin and Lamb and the other suckier sausages.

Let the Age of Sausage commence! Let Wursts reign the world again! FOR WURSTOOOONE!

[Potjeh]

Domestic animal sausages do have low FEPs, but I think they make up for it in quantity. With four sows and two ewes I produce 40 lamb sausages a day.

[Thurrok]

Quantity is cool, but... eating 40 sausages gives similar feps to eating 5 PKPs, while damaging the table to the extreme. Also, don't forget your hunger bar :/

[Potjeh]

I guess it'd be cool if they gave double FEPs but took 2 mutton and 2 pork rather than one of each. It'd also resolve my chronic intestine shortage.

[Avu]

I still kinda like it the way now str (and int and cha but they don't matter that much) is gained by cheese, con by baking, per by domestic animals products (and carrots), dex by fishing and chicken and shrooms, and psy by bulbs. DDD are a decent source of agi food but only if you hunt for hours on end. So while all sausages need a big boost I'd still like them being the best at providing agi feps just so things get spread among points of interest in a hearthlings life.

[Potjeh]

Forgot this:

I would also like some of the sausages to require some other types of crap so that they're not determined by just one resource.

You really can't make a proper sausage without paprika. Now, I know peppers are a New World plant, but it's a bigger part of Eastern European culture than tobacco. And we could use it for goulash and other stuff, or make stuffed peppers with the raw vegetable.

[Thurrok]

Potjeh's argument sounds fair enough, more meat requirement for more feps. BUT: additional stuff... without the implementation of cooking tables or another way to pile up alot of resources for crafting, this would outright suck. I've never made bierwurst yet because of this. You stuff your 56-slot inventory with ingredients and have enough for... how much? 5 wursts maybe? ATM I can produce 14 lamb sausages in one batch. This is impossible if the recipe was more complex.

[Potjeh]

Meh, I could live with it. But yeah, Bierwurst is a bitch to craft.

Another thing that bothers me about sausages is the crafting time. Any chance of reducing it by 1/3 or so? As it is, it takes me like 8 RL hours to do my weekly sausage making session.