That being said, however, I think your recipe sounds tasty except for the dill, which I only like in small amounts.

Speaking of millet, wouldn’t a millet porridge cooked with hazelnut milk just be insanely delicious? We should try that!

Re: cooking the dried peas; you may want to consider pre-soaking them for a day or so before you try heating them with the other ingredients in the pot. Though dried split peas might work better anyway, as you suggested.

Re: Andouille. Modern andouille made in the US usually contains dried chili pepper of some variety or other, and thus contains at least one clearly non-period ingredient. However, Wikipedia claims that andouille was made in France before it was brought to the New World, and that the ingredients were “pork, pepper, onions, wine, and seasonings.” Assuming Wikipedia meant black pepper, it’s possible that all the ingredients in a traditional French (as opposed to a Cajun or modern American) andouille were, in fact, period (if expensive) for the Viking era. I don’t know whether the French made andouille sausage as far back as the Viking period, but that might be an interesting issue for research!