Recipes
Recipes including Maltese Sausage.
Easy difficulty
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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Medium difficulty
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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Easy difficulty
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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Easy difficulty
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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