 Maltese Sausage
Zalzett tal-Malti
Ingredients
1.50 kg.minced pork with fatpork belly be good
90g.sea salt (Melh mil-ohxon)
45g. crashed black peppercorns
45g. crashed coriander seeds
5 cloves of garlic
5 tbsp. chopped parsley
Pork intestines skin (to use to put filling in )
Method
Mix the pork with all the other ingredients
except the intestines, wash the intestines thoroughly
in several changes of cold salted water
using a funnel or sausage making attachment fill the skins with the mixture
then tie with string at 3-4 inch. apart to form sausage
prick each sausage with a fork and hang in the coolest place possible for 2-4 days to dry
They can be grilled or fried
in winter its thought safe to be eaten raw
If you don't have the intestines skin, you can roll into small balls and use accordingly
My butcher supplied this recipe as its hard to find
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Maltese Sausage