Restaurants Serving
Maltese Sausage
Gululu
Dish:
Froġa Tat-Tarja Biz-Zalzett Malti
Don Royale Malta
Dish:
Don Salsiccia Diavolata
Trattoria AD 1530
Dish:
Their Signature Pizza: Pumpkin Cream, Mozzarella Fior di Latte, Maltese Sausage, Crispy Zucchini, Walnuts, Baked Ricotta and Basil
Vecchia Napoli
Dish:
Bella Malta Pizza
Paul’s Bistro
Dish:
Paccheri - Maltese sausage, Walnuts & Gorgonzola
TRIBE
Dish:
B'Fast Tower of Pisa
Il-Maħżen
Dish:
Maltese Sausage & Fennel Pastizzi
Cafe Cuba
Dish:
Panuzzo Maltese
Panina
Dish:
Maltija Ftira
Butchers selling
Maltese Sausage
JESMOND MICALLEF MEAT MARKET
Recipes including Maltese Sausage
Maltese Sausage Pasta Chips
Cut the tip of the sausage and pump it into each Pacchero, filling them to the brim.
Place them into a steamer and close the lid. Set the steamer over a boiling pot of water and steam the pasta and sausage for 15 minutes.
Please note that the pasta will puff up and the sausage will shrink. This is normal, so trust the process.
In a shallow dish, mix the Grana Padano cheese with the herbs. Spray some oil over the pasta to make them sticky, then roll them through the cheese mixture.
Place the coated pasta into an air fryer and crisp them up at 170°C for about 15 minutes. Allow them to cool down; they will get crispier as they cool.
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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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Maltese Sausage and Pistachio Pesto Ravioli
In a food processor, combine the pistachios, basil, mint, and garlic. Pulse until the mixture is chunky. Gradually add the olive oil while processing until the pesto is smooth. Stir in the grated cheese and season with salt and pepper to taste. Set aside.
Bring a pot of salted water to a boil. Add the ravioli and cook according to package instructions. Reserve ¼ cup of the pasta cooking water before draining.
In a pan, heat a bit of olive oil. Add the chopped onion and garlic, and sauté until softened. Add the sausage meat, breaking it up with a spoon, and cook until browned. Add the cooked ravioli to the pan along with the pistachio pesto. Toss to combine, adding the reserved ravioli water a little at a time to create a creamy sauce.
Serve immediately, topped with extra grated cheese. Enjoy your flavorful Maltese Sausage and Pistachio Pesto Ravioli!
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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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