Restaurants Serving
Maltese Sausage
Gululu
Dish:
Froġa Tat-Tarja Biz-Zalzett Malti
Trattoria AD 1530
Dish:
Their Signature Pizza: Pumpkin Cream, Mozzarella Fior di Latte, Maltese Sausage, Crispy Zucchini, Walnuts, Baked Ricotta and Basil
Paul’s Bistro
Dish:
Paccheri - Maltese sausage, Walnuts & Gorgonzola
Panina
Dish:
Maltija Ftira
Cafe Cuba
Dish:
Panuzzo Maltese
Don Royale Malta
Dish:
Don Salsiccia Diavolata
TRIBE
Dish:
B'Fast Tower of Pisa
Il-Maħżen
Dish:
Maltese Sausage & Fennel Pastizzi
Vecchia Napoli
Dish:
Bella Malta Pizza
Recipes including Maltese Sausage.
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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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 Shakshuka
Heat the oil in a frying pan over medium heat. Add the onion, garlic, and red pepper, and cook for a few minutes. Add the Maltese sausage, and once it is slightly cooked, add the tomatoes, tomato puree, and seasonings. Mix well, then add the water. Cover and let it simmer for a few minutes. Feel free to add more water if it becomes too dry.
Once the sauce has reduced, make two wells and crack in the eggs. Let them cook in the sauce until the whites have set. Finish off with feta and coriander, and dig in with some toasted sourdough bread. Enjoy!
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