Restaurants Serving
Maltese Sausage
TRIBE
Dish:
B'Fast Tower of Pisa
Trattoria AD 1530
Dish:
Their Signature Pizza: Pumpkin Cream, Mozzarella Fior di Latte, Maltese Sausage, Crispy Zucchini, Walnuts, Baked Ricotta and Basil
Don Royale Malta
Dish:
Don Salsiccia Diavolata
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.
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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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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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Maltese Sausage Arancini
Heat the oil in a saucepan. Add the onion and a pinch of salt, and fry gently over low heat for 15 minutes or until softened and translucent. Add the garlic and sun-dried tomatoes and cook for another minute. Stir in the rice and cook for an additional minute, then pour in the wine. Bring to a boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring until the rice is cooked through (this should take about 20-25 minutes). Once ready, spread the risotto out onto a tray and leave to cool to room temperature.
Scoop the cooled risotto into 4 equal portions. Flatten a risotto ball in your hand and place a piece of the Maltese sausage and gbejna in the center, then enclose the cheese with the rice and roll it into a ball. Repeat with the remaining risotto balls.
Put the flour, eggs, and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs, and finally the breadcrumbs. Transfer to a tray and set aside.
Half-fill a heavy-based saucepan with vegetable oil and heat over medium-low until it reaches 170°C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 5 minutes, or until golden brown and melted in the center. Set aside on a tray lined with a clean kitchen towel.
In a saucepan, warm the cream on low heat. Add the Parmesan shavings and a pinch of salt. Once the cheese is melted, lower the heat and cook for 10 minutes, stirring constantly until the cream thickens.
Spread the Parmesan cream on the plate first, then add 3 arancini, equally spaced. Finish with some micro leaves and tuile.
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