Best Sausage Skirlie Mirlie Recipes

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SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS



Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats image

A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006.

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 kg floury potato
85 g butter
2 onions, finely chopped
50 g medium oatmeal (not flakes)
6 tablespoons double cream
salt
white pepper
fresh curly-leaf parsley, chopped for garnish (optional)

Steps:

  • Boil the potatoes until very tender, about 20 minutes.
  • 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 with salt and white pepper.
  • Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

SKIRLIE (SCOTTISH OATMEAL STUFFING)



Skirlie (Scottish Oatmeal Stuffing) image

Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.

Provided by megsmaw

Categories     Scottish

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

50 g butter
1 onion, finely chopped
175 g oatmeal
salt and pepper

Steps:

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

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)



Skirlie (Scottish Oatmeal and Onions) image

I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England

Provided by Millereg

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 ounces bacon fat (may substitute vegetable oil) or 4 ounces beef suet (may substitute vegetable oil)
2 onions, finely chopped
4 -6 ounces chicken stock
8 ounces old-fashioned oatmeal, lightly toasted (do not use instant or quick-cooking oats)
salt and pepper

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).

Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1

SAUSAGE SKIRLIE-MIRLIE



SAUSAGE SKIRLIE-MIRLIE image

This dish, popular on the west coast of Scotland, is easy to prepare and is a very hearty meal. Recipe: Traditional Scottish Cookery Photo: http://thelovebite.com/

Provided by Ellen Bales @Starwriter

Categories     Pork

Number Of Ingredients 6

2 1/4 pound(s) parsnips, cut into chunks
2 1/4 pound(s) potatoes, cut into chunks
- salt and pepper to taste
1 pound(s) sausages of your choice
1/4 cup(s) bacon fat or butter
3 tablespoon(s) hot milk (optional)

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.

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