Restaurants Serving
Maltese Sausage
DETROIT DINER
Dish:
Detroit's Zalzett Edition
Busy Bee
Dish:
The Vibe Burger, Maltese Sausage and Beef Kebabs
ELEPHANT SHOE
Dish:
Dough-Not touch my Sausage
DUKES
Dish:
Tuna - Maltese Sausage Roll, Tuna - Maltese Sausage Roll
STEP IN +
Dish:
Sausage Dream Ravioli
The Greenhouse
Dish:
La Maltija
PANINA
Dish:
Taz-Zalzett – Ftira/Ciabatta/Focaccia/Baguette
THE BURGER ROOM
Dish:
Maltese Falcon, Home style Timpana
Olive3
Dish:
Burrata, Truffle & Maltese Sausage Ftira
Mr. Vindalu
Dish:
Maltese Sausage Kale Chaat
Biancos
Dish:
Maltese Farmhouse Pizza
Sphinx Pastizzeria
Dish:
Maltese Sausage Pastizz
Butchers selling
Maltese Sausage
JESMOND MICALLEF MEAT MARKET
Recipes including Maltese Sausage
Maltese Sausage Arancini
Heat the oil in a saucepan. Add the onion and a pinch of salt, and fry gently over low heat for 15 minutes or until softened and translucent. Add the garlic and sun-dried tomatoes and cook for another minute. Stir in the rice and cook for an additional minute, then pour in the wine. Bring to a boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring until the rice is cooked through (this should take about 20-25 minutes). Once ready, spread the risotto out onto a tray and leave to cool to room temperature.
Scoop the cooled risotto into 4 equal portions. Flatten a risotto ball in your hand and place a piece of the Maltese sausage and gbejna in the center, then enclose the cheese with the rice and roll it into a ball. Repeat with the remaining risotto balls.
Put the flour, eggs, and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs, and finally the breadcrumbs. Transfer to a tray and set aside.
Half-fill a heavy-based saucepan with vegetable oil and heat over medium-low until it reaches 170°C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 5 minutes, or until golden brown and melted in the center. Set aside on a tray lined with a clean kitchen towel.
In a saucepan, warm the cream on low heat. Add the Parmesan shavings and a pinch of salt. Once the cheese is melted, lower the heat and cook for 10 minutes, stirring constantly until the cream thickens.
Spread the Parmesan cream on the plate first, then add 3 arancini, equally spaced. Finish with some micro leaves and tuile.
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Maltese Sausage Ice Cream
To start, whisk together the cream cheese and granulated sugar in a medium bowl until the mixture becomes smooth and creamy. Add the vanilla extract and mix well, ensuring it is fully incorporated. Gradually pour in the heavy cream (or half and half) and whole milk, stirring continuously to ensure all ingredients are well combined and the sugar is fully dissolved.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least one hour, or until the mixture is thoroughly chilled. This chilling process helps improve the texture of the ice cream. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, which typically takes about 20-25 minutes. If you do not have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Every 30 minutes, stir the mixture vigorously with a fork or whisk to break up any ice crystals, repeating this process until the mixture reaches the desired consistency, which may take 3-4 hours.
When the ice cream has reached a soft-serve consistency, transfer it to an airtight container and place it in the freezer for at least two hours to allow it to firm up.
For the sausage, start by heating a pan over medium heat. Once the pan is hot, add the Maltese sausage. Cook the sausage, turning occasionally, until it is browned on all sides and cooked through. This usually takes about 10-12 minutes, depending on the thickness of the sausage.
Once the sausage is nearly cooked, sprinkle the desired amount of brown sugar evenly over the sausage in the pan. The heat will cause the brown sugar to melt and caramelize, creating a sweet glaze. Continue to cook the sausage for another 2-3 minutes, turning it to coat all sides with the caramelized brown sugar. When the sausage is fully cooked and nicely glazed with the brown sugar, remove it from the pan.
For the crumble, start by preheating your oven to 180°C (350°F). In a large mixing bowl, combine the flour and icing sugar. Cut the butter into small cubes and add them to the bowl. Using your fingers or a pastry cutter, rub the butter into the flour and sugar mixture until it resembles coarse breadcrumbs. This process should take a few minutes as the butter needs to be evenly distributed throughout the dry ingredients.
Next, take the cooked Maltese sausage and crumble it into small pieces. You can use your hands or a knife to break the sausage into bits. Add the crumbled sausage to the flour, sugar, and butter mixture. Stir well to ensure the sausage pieces are evenly distributed throughout the crumble mixture.
Prepare a baking dish by lightly greasing it with butter or non-stick spray. Evenly spread the crumble mixture into the prepared baking dish, pressing it down slightly with the back of a spoon to create an even layer. This will help the crumble cook evenly and form a nice crust. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the crumble is golden brown and crisp on top. The sausage pieces should be well-incorporated into the crumble, adding a savory element to the sweet and buttery base.
Once baked, remove the crumble from the oven and let it cool slightly before serving.
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Maltese Sausage Risotto Al Mare
Remove the casing from the sausage. Turn on a pan to very low heat, add a hint of oil, and leave the sausage meat to “sweat.” Move the sausage occasionally so it doesn’t stick to the pan. After 10 minutes, add the brown sugar to caramelize the sausage. Leave it to cool down and crumble it into tiny pieces.
In a separate pan, add the mussels and clams and cover. Put on high heat and check occasionally for open shells. Remove the open ones and cover again until all the clams have opened.
Remove the prawns from their shells. Place a frying pan on medium heat, add some oil, and gently fry the prawns for 1 minute on each side. Set them aside for the dish.
In a pot, add some oil and garlic and leave it to sweat until it starts browning. Remove the garlic from the pot. Add the rice and fry it slightly. Once it’s browned, add all the white wine and stir the rice well. Leave the wine to be absorbed completely. Add the fish stock to the rice and leave it to be absorbed totally. Once absorbed, add the prawn bisque and let it get absorbed by the rice. The rice should turn pink in color. Taste the rice to see if it’s cooked well. If still slightly undercooked, add some water and let it cook more. Once the rice is cooked well, turn off the heat, add all the seafood, and mix well.
To plate, place the rice in equal quantities in bowls and share the seafood equally. Top with the Maltese sausage crumble and serve immediately.
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Maltese Sausage Shakshuka
Heat the oil in a frying pan over medium heat. Add the onion, garlic, and red pepper, and cook for a few minutes. Add the Maltese sausage, and once it is slightly cooked, add the tomatoes, tomato puree, and seasonings. Mix well, then add the water. Cover and let it simmer for a few minutes. Feel free to add more water if it becomes too dry.
Once the sauce has reduced, make two wells and crack in the eggs. Let them cook in the sauce until the whites have set. Finish off with feta and coriander, and dig in with some toasted sourdough bread. Enjoy!
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