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Maltese Sausage

Description Edit

Serves 4.

Ingredients Edit

Directions Edit

  1. Mix the pork with all the other ingredients except the intestines.
  2. Wash the intestines thoroughly in several changes of cold salted water.
  3. Using a funnel or sausage making attachment fill the skins with the mixture.
  4. Then tie with string at 3-4 inch.
  5. Apart to form sausage prick each sausage with a fork and hang in the coolest place possible for 2–4 days to dry.
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