Meat / RICETTI
Fried Maltese blood sausage
Maltese blood-sausage slices with a crisp crust and softened onions.
◷ 25 min / 4 servings
Method
- Cut chilled mazzit into 1.5 cm slices.
- Soften onions in 1 tbsp oil over medium-low heat for 15 minutes; set aside.
- Add remaining oil and fry slices for 3–4 minutes per side until crisp and piping hot.
- Return onions and serve with parsley, pepper and lemon.
✳ From the kitchen
This recipe uses prepared mazzit rather than processing fresh blood at home.
Tradition reference
Public Abattoir · Mazzit, a traditional Maltese product ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.