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Skause Recipe

Viking Skause

Skause is a hearty, traditional Viking stew that reflects the resourcefulness of Norse cuisine. Made with lamb, root vegetables like carrots and turnips, red cabbage, and flavored with herbs like thyme and bay leaves, it’s a dish that sustained the Vikings through their long winters and voyages.
This simple yet satisfying dish offers a glimpse into Viking life, where food was as much about survival as it was about community and celebration. By recreating Skause, we’re not just making a meal; we’re connecting with a rich history that shaped the medieval world.
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Prep Time 15 minutes
Cook Time 3 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 lb lamb cubed
  • 2 tbsp butter
  • 1 large onion diced
  • 2 medium purple carrots sliced
  • 2 medium turnips diced
  • 1/2 head of red cabbage chopped
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 1/2 cup lingonberries fresh or frozen
  • Salt and pepper to taste
  • Water or broth to cover

Instructions
 

Brown the Lamb:

  1. In a large pot, melt the butter over medium heat. Add the lamb and brown on all sides.
  2. This step adds depth of flavor as the lamb caramelizes in the butter.

Add the Onions:

  1. Once the lamb is browned, toss in the diced onion.
  2. Let the onions cook until softened and slightly caramelized, which will enhance the sweetness of the stew.

Add the Root Vegetables:

  1. Now, add the carrots and turnips.
  2. These root vegetables were staples of Viking cuisine because they stored well through winter and added a hearty base to any meal.

Add the Cabbage:

  1. Next, stir in the chopped red cabbage. Cabbage was another crucial vegetable for the Vikings, and it adds a slight bitterness and a beautiful color to the stew.

Season and Simmer:

  1. Add the bay leaf and thyme, along with a generous pinch of salt and pepper. Pour enough water or broth to cover the ingredients.
  2. Bring the stew to a boil, then reduce the heat and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are fully cooked.

Finish with Lingonberries:

  1. In the last 10 minutes of cooking, add the lingonberries. These wild berries were foraged by the Vikings and add a tart, fruity contrast to the rich stew.

Serve:

  1. Once everything is cooked through, remove the bay leaf, and serve your Skause.
  2. The stew should be thick, rich, and bursting with the simple yet satisfying flavors of the Viking age.

Notes

  • Substitute Lingonberries: If lingonberries are difficult to find, you can substitute them with cranberries or even red currants. The goal is to add a bright, tart flavor to balance the richness of the stew.
  • Use Bone-In Lamb for Extra Flavor: If possible, use lamb with the bone in for more depth of flavor. The bones add richness to the broth as they simmer.
  • Adjust Vegetables Based on Availability: Feel free to swap out vegetables based on what’s available. Parsnips or potatoes can work well as substitutes for turnips if you prefer a slightly different flavor or texture.