Skirlie - PUBLISHED

https://www.greatbritishchefs.com/recipes/skirlie-recipe
https://hamlynsoats.co.uk/recipes/skirlie/
https://www.food.com/recipe/skirlie-scottish-oatmeal-and-onions-17654

1 - This is a squirrelly recipe. Most often I've seen it as a toasted, parched grain with onion recipe, but once it's been parched it can then be turned into white sausage or stuffing or dumplings. I've only toasted it with very good (if over-toasted) results, and I'm keeping it at 'testing' until I try applying these other forms. Generally, it appears to be a roughly 2-to-1 ratio of ingredients.

2 - Completely beguiling over Rumpledethumps!

3 - As a topping, this is the recipe! Now I'd like to test the pudding and stuffing options.

2 oz butter (or bacon fat or beef suet)

1 onion, finely chopped

4 oz pinhead (synonyms: medium or steel cut) oats 

1/4 - 1/2 tsp salt, or to taste

Pepper, to taste

1. Melt the butter over medium heat and sauté the onion until lightly browned.
2. Add the oatmeal and stir slowly until all the fat is absorbed; the onion should become dark and just crispy, about 15-20 minutes.
3. Add salt and freshly ground black pepper to taste.

FOR PUDDING and STUFFING:

After adding the oatmeal, cook for 5 minutes then add 2-4oz chicken stock, then keep stirring for about 8 minutes, until the oatmeal is cooked but still retains some bite.

Pudding - press together and roll into logs. Cut into rounds. Heat up? Eat cold? Fry up?

Stuffing - Serve immediately, hot, the way bread stuffing is served when not baked in the bird.