Viking history is often associated with raiding, seafaring, and fearsome warriors, but there’s a more practical side to their lives that’s just as fascinating—what they ate to survive.
Today, we’re exploring the dish known as Skause, a hearty stew that sustained Viking communities through their long winters and on their expansive journeys. But Skause is more than just a meal; it’s a connection to the Viking spirit, their resourcefulness, and the very history of their legendary raids.
Let’s dive into the past to understand how a simple stew ties into the epic history of the Vikings and their conquest of Lindisfarne.
The History of Norse Cuisine: Simple, Resourceful, and Sustaining
Viking society thrived between the 8th and 11th centuries, and during that time, they relied heavily on the land and sea to feed their people. Living in the harsh climates of Scandinavia, Vikings became master farmers, fishermen, and foragers.
They raised livestock such as cattle, sheep, and goats, which provided them with meat, milk, and wool. Fishing was also crucial, especially along the coasts, with herring and cod making up a large part of their diet.
Root vegetables like onions, turnips, and carrots were key ingredients, not just because they were easy to grow, but because they could be stored through the winter. However, the carrots the Vikings ate were typically purple or yellow, as the orange variety we know today didn’t exist until centuries later.
Along with hearty vegetables, the Vikings often foraged for wild berries, like lingonberries, which added bursts of flavor and essential nutrients to their meals.
Vikings also practiced food preservation techniques like smoking, drying, and fermenting meat and fish to sustain themselves during the long winter months or on their long sea voyages. Their food was practical, designed to sustain them in battle and exploration, but it also had its own kind of richness, using simple herbs and seasonal ingredients to flavor their meals.
One such dish that reflects this approach is Skause, a slow-cooked stew that could be made with whatever ingredients were on hand.
The Lindisfarne Raid: The Beginning of the Viking Age
On June 8th, 793 AD, the quiet monastery of Lindisfarne, located on a small island off the northeastern coast of England, was thrown into chaos. Monks who had spent their lives in peaceful devotion to prayer and scripture suddenly found themselves under attack by Viking raiders.
These Norse warriors, sailing from Scandinavia, stormed the island, looting treasures, killing monks, and leaving destruction in their wake. This was the first major Viking raid recorded in history and marked the beginning of the Viking Age—a period of nearly 300 years where Norse warriors expanded across Europe.
The raid on Lindisfarne was a shock to the Christian world. This sacred monastery was not only a religious center but a symbol of safety, completely unprepared for such an assault. The attack shattered the sense of security that had existed in England and Europe, as monasteries and coastal villages suddenly became vulnerable to future raids.
The Vikings didn’t just pillage gold and silver. As expert foragers, they also took food and supplies back with them, making sure they were prepared for the journey home. After a successful raid, Viking warriors would likely return to their homes to share a meal like Skause—a reminder of both their daily survival and their conquests.
The Legacy of the Vikings: Raiders, Traders, and Settlers
The raid on Lindisfarne was just the beginning. For the next few centuries, Viking warriors expanded across Europe, not only as raiders but as settlers and traders. They established settlements in England, Ireland, and even as far as modern-day Russia.
The Danelaw, an area of England under Viking control, shows how these once-feared warriors eventually integrated with the societies they conquered. Over time, the Vikings transitioned from marauders to landowners, traders, and even converts to Christianity.
Their influence on Europe, from warfare and politics to culture and cuisine, was immense. They left behind more than just a legacy of conflict; they also brought their skills, craftsmanship, and unique way of life to the regions they settled. Today, we remember the Vikings not only for their raids but for their lasting impact on European history.
Skause: A Dish Fit for Vikings
Skause is a stew that exemplifies the Viking way of life—resourceful, hearty, and deeply satisfying. It was a practical meal, designed to make the most of available ingredients and sustain the Norse people through long winters or after a day of hard labor. The simplicity of the dish is what makes it timeless.
In this recipe, we use lamb, butter, root vegetables like onions, carrots, and turnips, red cabbage, bay leaves, thyme, and finish it off with lingonberries, which add a tart sweetness to balance the rich flavors.
The Vikings likely made Skause with whatever meat or vegetables they had on hand, and while they didn’t have modern kitchen equipment, the slow-cooking process over a fire gave the stew its depth of flavor.
The Recipe: Skause – Viking Lamb Stew
Viking Skause
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:
- In a large pot, melt the butter over medium heat. Add the lamb and brown on all sides.
- This step adds depth of flavor as the lamb caramelizes in the butter.
Add the Onions:
- Once the lamb is browned, toss in the diced onion.
- Let the onions cook until softened and slightly caramelized, which will enhance the sweetness of the stew.
Add the Root Vegetables:
- Now, add the carrots and turnips.
- 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:
- 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:
- Add the bay leaf and thyme, along with a generous pinch of salt and pepper. Pour enough water or broth to cover the ingredients.
- 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:
- 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:
- Once everything is cooked through, remove the bay leaf, and serve your Skause.
- The stew should be thick, rich, and bursting with the simple yet satisfying flavors of the Viking age.
Video
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.