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Maltese Sausage.
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Recipes including Maltese Sausage.
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 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 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 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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