Sausage Skirlie Mirlie Recipes

Steps:

• Cook the parsnips and potatoes separately in boiling salted water until they are tender. Drain and mash; mix together with salt and pepper.
• Cook the sausage in a small amount of the bacon fat or butter in a large skillet over medium heat until browned, crisp, and cooked through. Set aside and keep warm.
• Pour the fat from the sausages into a saucepan. Add the remaining bacon fat or butter and let it melt. Stir in the potatoes and parsnips and beat until creamy, over medium heat, adding hot milk to make a lighter consistency, if you prefer.
• Spoon the mashed vegetables onto a serving plate and top with the sausages.

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

Steps:

• Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
• Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.

Steps:

• Melt the butter and gently fry the onion until soft.
• Stir in the oatmeal, season and cook gently for 10 minutes.

Steps:

• To make the skirlie, melt 1 1/2 ounces of butter in a medium frying pan, add the onion and fry very gently for 15 minutes until soft and browned, stirring occasionally.
• Meanwhile put the potatoes for the champit tatties in a large pan of salted water, bring to the boil, cover and simmer for about 15 minutes until they are tender.
• When the onions are cooked, mix in the oats, increase the heat slightly and fry, stirring often, until well toasted and golden: remove from heat and season with nutmeg, salt and pepper: set aside.
• Towards the end of the cooking time for the potatoes, heat the milk over a low heat (don't boil it).
• Drain the potatoes and mash them well potatoes then slowly beat in the hot milk and remaining butter at the same: season and spoon into a warm serving dish.
• To serve, reheat the skirlie if necessary, stir in the parsley then scatter over the tatties.