Recipes
Recipes including Maltese Sausage.
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
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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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
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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