Honey glazed sausages
It's really no hard work to make sausages from scratch... like the Vikings did. These sausages are packed with good herbs and mustard seeds that pop between your teeth and add a flavoursome kick. Choose a ground pork that is not too lean as it will result in dry sausages.
You can grill the sausages on the garden grill or you can cook them like Frida does. She fries and glazes them in butter and honey which is truly scrumptious!
For about 10 sausages
1-2 garlic cloves, finely chopped
1-2 handfuls fresh herbs like thyme, sage and marjoram, finely chopped
2 tablespoons thyme, dried
1-2 tablespoons salt
2-3 tablespoons mustard seeds
400 g ground pork
½ cup dark beer (100 ml)
1-2 pork casings
Butter for frying
1-2 tablespoons honey
Combine the ground pork with garlic, herbs, salt, mustard seeds and beer. Use your hands and make sure it is well mixed.
Stuff the pork mix into the casings. It really is possible to do this without a mashine, but be careful not to poke through the casing. Make sure to avoid air pockets in the sausages. Make a knot between each sausage.
Place a pot of water over the fire (or on the grill or cooker). Add the sausages when the water is lukewarm and slowly let is come to a simmer. Let the sausages cook (simmer) for about 15 minutes.
Grill the sausages on your garden grill or pan fry the sausages in butter and honey. Melt some butter on a hot pan and add 1-2 tablespoons of honey. Cook the sausages about 5 minutes on each side until golden and glazed.