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Maltese Sausages (Zalzett tal-Malti)

A Colleague went to Malta during the holiday and kindly provided the following information about Maltese sausages.

Maltese sausages, or Zalzett tal-Malti, as they are known are very salty and for this reason the butcher advised my Colleague to cook them by boiling them first (they float when cooked) and then fry them up for that crispy finish.

Here is an old family recipe if you fancy making your own:


  • 1.5kg minced pork with fat
  • 90g sea salt
  • 45g crushed black peppercorns
  • 45g crushed coriander seeds
  • 5 cloves garlic finely chopped
  • 5 tbsps chopped parsley
  • 3 tbsps chopped fresh rosemary

Pork intestines to put the filling in.

Mix the minced pork with the salt, peppercorns, coriander, garlic, parsley and rosemary to form a consistent mixture. Wash the intestines thoroughly in several changes of cold salted water and using a funnel fill the skins with the mixture then tie with the string at 3 inches apart to form the sausage. Prick each sausage with a fork and hang in a cool dry place possibly for 2-4 days to dry.

They were very flavoursome. The seeds and peppercorns added a lovely texture(they were not finely crushed in the ones we had) and the garlic flavour was awesome.


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