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