Meat / RICETTI
Homemade Maltese coriander sausage
Fresh pork sausage with coriander seeds, garlic and parsley.
◷ 75 min / 8 servings
Method
- Dice meat and fat and keep very cold. Mince through a coarse plate.
- Mix with salt, pepper, coriander, chopped garlic and parsley and iced water until tacky.
- Fill casings using a sausage stuffer without overpacking. Twist into 8 links and chill immediately.
- To serve, cook over medium-low heat with a little oil for 18–25 minutes, turning often, until the centre reaches 75°C.
✳ From the kitchen
This is fresh sausage requiring cooking, not dry-cured sausage. Refrigerate up to 2 days or freeze.
Tradition reference
Valletta Cultural Agency · Local Food Festival traditional foods ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.