 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
If you don't have the intestines skin, you can roll into small balls and use accordingly
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