Maltese

Maltese Sausages
Difficulty: Intermediate
Serves: 4
Course Type: Main
Allergen information: Gluten, Sulphites
Intolerances: Gluten, High FODMAP

Ingredients:
• 700 grams (1.54 lb or 3 cups) pork shoulder, minced
• 300 grams (0.66 lb or 1.3 cups) pork fat, minced
• 60 g sea salt
• 30 g crushed black peppercorns
• 30 g crushed coriander seeds
• 5 cloves of garlic, finely chopped
• 5 tablespoons chopped parsley
• Natural sausage casings

Method:
Ensure the pork is minced with a good amount of fat to keep the sausages juicy.

If using pork intestines, wash them thoroughly in several changes of cold salted water.

Mixing:
In a large bowl, mix the minced pork with the sea salt until well combined.
Add the crushed black peppercorns, crushed coriander seeds, finely chopped garlic, and chopped parsley.

Mix thoroughly to ensure even distribution of the spices and herbs.

Stuffing:
If you have a sausage stuffer, use it to fill the pork intestines with the mixture. Leave about two inches of casing on either side, cut, and tie a knot at both ends. Twist in the middle to form individual sausages.
If you don’t have a sausage stuffer, you can use a funnel to fill the casings manually. Alternatively, you can form sausage shapes using cling film as described in some recipes.

Pricking:
Prick the sausages all over with a fine pin or toothpick to prevent them from bursting during cooking.

Drying (optional):
Hang the sausages in a cool, dry place for 2-4 days to dry. This step is optional but helps to develop the flavours further.

To cook, fry in a pan over medium heat, grill, or bake until thoroughly cooked, ensuring the internal temperature reaches 75°C (167°F).

Tips:
• This recipe combines traditional ingredients and methods to create authentic Maltese sausages, known for their distinctive flavor profile dominated by coriander and garlic
• Ensure the casings are not overfilled to prevent bursting during cooking.