Restaurants Serving
Maltese Sausage
Gululu
Dish:
Froġa Tat-Tarja Biz-Zalzett Malti
Don Royale Malta
Dish:
Don Salsiccia Diavolata
Paul’s Bistro
Dish:
Paccheri - Maltese sausage, Walnuts & Gorgonzola
Trattoria AD 1530
Dish:
Their Signature Pizza: Pumpkin Cream, Mozzarella Fior di Latte, Maltese Sausage, Crispy Zucchini, Walnuts, Baked Ricotta and Basil
Il-Maħżen
Dish:
Maltese Sausage & Fennel Pastizzi
Vecchia Napoli
Dish:
Bella Malta Pizza
TRIBE
Dish:
B'Fast Tower of Pisa
Butchers selling
Maltese Sausage
JESMOND MICALLEF MEAT MARKET
Recipes including Maltese Sausage
Cheese and Maltese Sausage Muffins
In a large bowl, combine your all-purpose flour and baking powder and give it a whisk. Then add in your grated cheeses (keep a little bit for the topping), chopped green onions, salt, pepper, and any other additional seasonings you want to add. Give it all a good mix.
In another slightly smaller bowl, combine your melted butter, yogurt, milk, and egg. Whisk until combined. Pour the wet ingredients into the dry ingredients and add in the chopped crispy Maltese sausage bits (leaving a little handful for the topping). Combine using a spatula until everything is incorporated. You want a sticky but not runny dough.
Preheat your oven to 180°C/355°F (fan). Get some extra melted butter and brush your muffin tin so that the muffins don’t stick while cooking.
Using an ice cream scoop or two spoons, evenly dollop the mixture into the 12 muffin tin casings. Evenly top with your leftover grated cheddar and chopped sausage bits. Once your oven has reached temperature, place the tin in the oven for 25 minutes until the tops of your muffins are golden brown and the insides are light and fluffy.
Enjoy warm or cool!
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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 Riggatoni
Break down 2 Maltese sausages into small pieces. Heat a pan over medium heat, add a drizzle of olive oil, and cook the sausage pieces until they are crispy. Remove the sausage and set aside, leaving the fat in the pan.
In the same pan, add sliced mushrooms and sauté until browned and tender. Season with black pepper, chopped parsley, and smoked paprika. Return the cooked sausage to the pan with the mushrooms.
Cook the rigatoni pasta according to the package instructions until al dente, reserving a cup of the pasta cooking water. Add a splash of the reserved pasta water to the sausage and mushroom mixture to add moisture, and cook until the water has reduced slightly.
Stir in fresh cream and a dash of curry powder, mixing well to combine and heat through. Toss the cooked rigatoni into the sauce, ensuring the pasta is well coated.
Serve with a sprinkle of grated cheese and additional chopped parsley if desired. Enjoy your delicious Rigatoni with Maltese Sausage and Mushroom Sauce!
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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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