Restaurants Serving
Maltese Sausage
DUKES
Dish:
Tuna - Maltese Sausage Roll, Tuna - Maltese Sausage Roll
THE BURGER ROOM
Dish:
Maltese Falcon, Home style Timpana
PANINA
Dish:
Taz-Zalzett – Ftira/Ciabatta/Focaccia/Baguette
Busy Bee
Dish:
The Vibe Burger, Maltese Sausage and Beef Kebabs
ELEPHANT SHOE
Dish:
Dough-Not touch my Sausage
Sphinx Pastizzeria
Dish:
Maltese Sausage Pastizz
Olive3
Dish:
Burrata, Truffle & Maltese Sausage Ftira
The Greenhouse
Dish:
La Maltija
BOTTEGIN PALAZZO XARA
Dish:
Rollo Maltese, Casarecce Maltese Sausage Ragù
Mr. Vindalu
Dish:
Maltese Sausage Kale Chaat
STEP IN +
Dish:
Sausage Dream Ravioli
Biancos
Dish:
Maltese Farmhouse Pizza
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 Ciabatta
Add half of your chopped onions to a pre-heated pan with a drizzle of olive oil on medium heat. Mix continuously until the onions are caramelized. Add rosemary and thyme to the onions, along with roughly 1 cup of beer. Mix until the beer evaporates.
For the sauce, lightly fry some onions and garlic in a pan. When the onions are translucent, add two handfuls of chopped mushrooms and cook over medium heat. Add a quarter cup of Worcestershire sauce and simmer until reduced. Add half a cup of cream, simmer for two minutes, and set the sauce aside.
Cook your Maltese sausage in a pan until golden brown.
For sandwich preparation and assembly, lightly toast your ciabatta. Generously spread both sides with garlic butter. Add your rucola as a base and place some sauce on top. Add your Maltese sausage to the ciabatta, along with a layer of your preferred cheese on top. Finish off with some more of that delicious sauce and 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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Fresh Pasta Roses with Maltese Sausage in a Creamy Béchamel Sauce
Create a mound with the flour, making a well in the center. Crack the eggs into the well. Use a fork to whisk gently, incorporating the flour gradually. Knead the mixture until it is smooth and elastic, which should take about 6 minutes. Allow the dough to rest in a bowl covered with a cloth for at least 30 minutes.
Cook the Maltese sausage over medium heat until fully cooked, breaking it into small pieces. Let the sausage cool. Mix the cooled sausage, chopped fresh basil, sun-dried tomatoes, salt, and freshly ground black pepper until well combined.
Melt the butter over medium heat. Whisk in the flour to form a smooth roux, cooking for about 2 minutes until it is lightly golden. Gradually add the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, which should take about 5-7 minutes. Stir in the grated Parmigiano Reggiano. Season with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg if desired.
Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into long strips, about 3-4 inches wide. Spread each pasta strip with a generous layer of béchamel sauce. Place small spoonfuls of the savory filling along the strip of dough. Fold the dough over the filling and press to seal the edges. Gently roll each filled section into a rose shape.
Preheat your oven to 180°C. Spread a thick layer of béchamel sauce on the bottom of a baking dish. Arrange the pasta roses in the dish and spoon the remaining béchamel sauce over them. Bake for 25-30 minutes, until the pasta is perfectly cooked and the filling is heated through. Garnish with additional grated Parmigiano Reggiano and some freshly ground pepper before serving.
No time for fresh pasta? Store-bought lasagne sheets work wonders! Serve with a crisp side salad and warm garlic bread for a complete, satisfying meal.
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