Restaurants Serving
Maltese Sausage
DETROIT DINER
Dish:
Detroit's Zalzett Edition
Sphinx Pastizzeria
Dish:
Maltese Sausage Pastizz
BOTTEGIN PALAZZO XARA
Dish:
Rollo Maltese, Casarecce Maltese Sausage Ragù
THE BURGER ROOM
Dish:
Maltese Falcon, Home style Timpana
DUKES
Dish:
Tuna - Maltese Sausage Roll, Tuna - Maltese Sausage Roll
PANINA
Dish:
Taz-Zalzett – Ftira/Ciabatta/Focaccia/Baguette
ELEPHANT SHOE
Dish:
Dough-Not touch my Sausage
Biancos
Dish:
Maltese Farmhouse Pizza
Busy Bee
Dish:
The Vibe Burger, Maltese Sausage and Beef Kebabs
The Greenhouse
Dish:
La Maltija
KETTLES
Dish:
Maltese sausage stuffed pita with local goats cheese and sundried tomatoes served with a basil mayo
Mr. Vindalu
Dish:
Maltese Sausage Kale Chaat
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 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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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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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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