I’ve noticed lately that with the butchering changes I find myself constantly drowning in offal with very little to do with it. Even with wasteland sausage I don’t have enough stomachs to compare with the amount of offal I get. Besides sweetbread there’s really nothing else worth making since cooked offal has negative enjoyment.
First off pretty much all the sausage recipes should require offal for use as the casing. Given that butchering animals already yields so much and sausages are already pretty good this shouldn’t really effect balance.
I would also suggest allowing tripe soup as a mid level cooking recipe and a canned version of the soup as well to give an alternative preservation method for offal so as to keep its nutrient goodness. (Canned offal only giving 7 nutrition for some reason iirc)
Pate would be a good high level cooking recipe that would allow one to take a single slice of bread and make a pate spread that would have high enjoyment while hot or cold (an excellent reading snack for early spring and late fall with the new freezing mechanics. Or eaten fresh and hot any other time.)
Slightly off topic but on the subject of meat and butchering it would be cool for the full butchery option to yield blood, for use making blood sausages and black pudding. I’m sure others could think of tons of other fun uses for blood as well, so an easier way to gather large amounts might be a decent idea.
I’m not a coder and I’m sure there’s probably one or two reasons coding this would be a pain, but I figured I would throw the idea out here and see what everyone else thought since I’ve been having loads of fun living in the woods and going through the whole process of preserving my kills. With the smoker changes it’s much less time intensive as well, which is what made me think of adding more types of sausage that sort of got me going on this whole tirade about offal.