Honey glazed sausages

On a Viking farm, slaughtering took place in autumn, ensuring there was meat for Yule and much of the cold winter. It was therefore essential to preserve meat from for instance pigs and sheep so it would last. One method was to make sausages, which were hung from a meat hook over the hearth, where they were dried and smoked.

Honey glazed sausages

These sausages are packed with herbs and mustard seeds that pop between your teeth and add a flavoursome kick. Fry the sausages on the garden grill or fry and glaze them in butter and honey in a pan, just like we did here.

Procedure

Mix the minced pork with garlic, herbs, thyme, salt, mustard seeds and beer. Knead the mixture well until it binds together.

Carefully fill the mixture into the casings, avoiding air bubbles. Tie a knot between each sausage.

Place a pot of water over the fire. When the water is warm, add the sausages. Let the water slowly reach boiling point. Simmer the sausages for about 15 minutes.

Melt a few generous knobs of butter in a pan and add the honey. Fry the sausages for about 5 minutes on each side until they are golden and glazed.

Ingredients

4 persons
  • 1-2 cloves of garlic, finely chopped
  • 1-2 handfuls fresh herbs such as thyme, sage and marjoram, finely chopped
  • 2 tbsp dried thyme
  • 1 tbsp salt
  • 2-3 tbsp mustard seeds
  • 400 g finely minced pork
  • 100 ml dark beer
  • 1-2 pork casings
  • Butter
  • 1-2 tbsp honey

Cook's notes

The sausages will be juicier if the pork mixture is not too lean.

Instead of glazing the sausages in a pan, you can cook them on the garden grill.