Butchers selling
Maltese Sausage.
JESMOND MICALLEF MEAT MARKET
Recipes including Maltese Sausage.
Maltese Sausage Pinwheels
Preheat the oven to 200°C to ensure it reaches the right temperature by the time you are ready to bake. Begin by preparing your dough on a clean, flat surface. Using a pastry brush, lightly coat the entire surface of the dough with the beaten egg. This will help to create a golden, glossy finish when baked.
In a large mixing bowl, combine the ricotta cheese with the Maltese sausage, making sure to remove the casing from the sausage beforehand. Add the sundried tomatoes to the mixture, stirring well to evenly distribute the ingredients. This combination will provide a rich, savory filling with a hint of tanginess from the sundried tomatoes.
Once the filling is prepared, spread it evenly over the surface of the dough, leaving a small border around the edges to prevent overflow when rolling. Sprinkle the chili flakes over the top of the filling to add a touch of heat and enhance the overall flavor.
Next, evenly scatter the shredded mozzarella cheese over the filling. The cheese will melt during baking, creating a deliciously gooey and flavorful layer.
Carefully roll the dough up from the bottom, keeping it tight to ensure that the filling remains inside. Once rolled, use a sharp knife to cut the roll into equal portions, each about 1 to 2 inches thick. This will ensure that the pieces bake evenly.
Place the portions on a baking sheet lined with parchment paper or a non-stick baking mat. Transfer the sheet to the preheated oven and bake for 45 to 50 minutes, or until the rolls are nicely browned and cooked through. The aroma of baking cheese and sausage will fill your kitchen, making it hard to wait for them to be done.
Once baked, remove the rolls from the oven and let them cool slightly before serving. Enjoy these delicious, savory rolls as an appetizer, snack, or even a main dish.
View Recipe
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.
View Recipe
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!
View Recipe
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.
View Recipe
Scroll to top