Sausages at Home - Maltese Salsiccia Recipe

Ready to make sausages at home that burst with rich, unique flavor? Look no further than traditional Maltese Salsiccia, also known as Zalzett Malti! This isn't just any pork sausage; it's a culinary journey to the heart of Malta, packed with the signature flavors of coarsely crushed coriander, freshly ground black pepper, pungent garlic, and a hint of fresh parsley. Whether you're a seasoned chef or looking for recipes using sausage links for the first time, this guide offers a single, definitive homemade recipe you can stuff into casings for classic links or easily shape into patties if you don’t have special equipment. Get ready to discover one of the best Maltese food traditions and elevate your fresh pork sausage game!

Ingredients

• Pork: 2 lbs (900g) boneless pork shoulder (Boston butt) with a target fat ratio of 25-30% for juicy results.
• Kosher Salt: 18-20g (approx. 1 tablespoon + 1 teaspoon, but weighing is recommended for accuracy)
• Coarsely Crushed Coriander Seeds: 2 tablespoons (approx. 10g)
• Freshly Ground Black Pepper: 1 tablespoon (approx. 5g)
• Garlic: 4-6 cloves, minced or grated
• Fresh Parsley: ¼ cup (approx. 15g), finely chopped
• Optional: 2-3 tablespoons cold water or dry white wine, for mixing
• Natural Hog Casings: Approx. 10 feet (3 meters), optional but recommended for links

Directions

1. Prep Casings (if using): If you're using natural hog casings, rinse them thoroughly under cold running water to remove excess salt. Soak them in a bowl of fresh, cool water for at least 30 minutes, changing the water once or twice. Before stuffing, flush the inside of the casings with water to ensure there are no blockages. Keep them chilled in water until ready to use.
2. Prep Spices: For the best flavor, use whole coriander seeds and crush them coarsely using a mortar and pestle or a spice grinder. You want them broken, not powdered. Similarly, freshly grind whole black peppercorns for superior aroma and taste.
3. Mix: In a large bowl, combine the ground pork (or pork cut into 1-inch cubes if you're grinding it yourself), kosher salt, coarsely crushed coriander seeds, freshly ground black pepper, minced garlic, and chopped fresh parsley. Using clean hands or gloves, mix everything together thoroughly. Knead the mixture for about 3-5 minutes until it becomes sticky and cohesive. You should be able to press it together, and it will bind, not crumble. If the mixture feels too dry, add the optional splash of cold water or wine, one tablespoon at a time, until you reach the desired tacky texture.
4. Test Patty: This is a crucial step! Take a small spoonful of the sausage mixture (about 1 tablespoon) and flatten it into a small patty. Cook it in a hot pan until fully cooked through. Taste it carefully. This allows you to adjust the seasoning before stuffing or shaping all your sausage. You can lightly adjust salt, pepper, or coriander if needed, but remember a little goes a long way.
5. Stuff and Link (if using casings): Attach your chosen stuffing attachment to your grinder or stand mixer. Carefully slide a prepared casing onto the nozzle, gathering it gently. Begin to feed the sausage mixture into the stuffer, allowing the casing to fill evenly without too many air pockets. Don't overstuff, as this can lead to bursting. Once the casing is filled, twist it into short, thick links, typically about 4-6 inches long. If you're not using casings, simply form the mixture into patties of your desired size.
6. Prick and Rest: After linking, use a sharp pin or a sausage pricker to gently prick the surface of each link a few times. This helps prevent bursting during cooking by allowing air and steam to escape. For the absolute best flavor development, arrange your sausages on a sheet pan, cover them loosely, and chill them in the refrigerator overnight. This rest period allows the spices to meld beautifully.
7. Cook (Single Primary Method): When ready to cook, heat a tablespoon of olive oil in a large skillet over medium heat. Place the Maltese salsiccia links or patties in the pan, ensuring they don't overcrowd it. Pan-sear them for 3-5 minutes per side until beautifully browned. Then, reduce the heat to low, add a splash of water (about ¼ cup), cover the pan, and cook gently for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) with a meat thermometer. This gentle finish ensures they are cooked through, juicy, and flavorful.
8. What it should look/smell like (mini checkpoints):
   1. Mixed Sausage Texture: The mixture should become tacky and cohesive, easily forming a ball that sticks together.
   2. Sausages Look: Linked sausages should appear evenly filled, without large air pockets or overly tight spots.
   3. Cooked Sausage: The aroma of cooked sausage will be distinctly garlicky and coriander-forward, without any harsh "raw spice" notes.