Maltese Sausage Stew

This Maltese Sausage Stew will warm you up in cold weathers… guaranteed!

It is a cold day today! unstoppable rain, exaggerated winds that are blowing everything up . It is so unusual for Malta to experience these kind of weather weirdness. But I guess it is our time to get some cold weather over here before spring and summer

For this kind of weather I’ve got something that will put you at ease while you prepare it and obviously while you’re eating it. This recipe’s main ingredient is Maltese Sausage, a pork filling sausage with several spices in it like coriander seeds, black peppercorns,  garlic and chopped parsley filling. I tell you what… it is something you have to try fullstop .  In case you live in US, Canada or another country you should opt to use other pork sausages for this stew. Chorizo is an amazing replacement for this recipe because it is spicy and full of flavour.

For the Maltese Sausage Stew that I have created, I wanted to share some of the Maltese Cuisine which it is not known world wide. Similarities from Italian, Spanish and Greek cuisine are certainly the influence of this relativley unkown Maltese Cuisine.

Talking about this recipe… I wanted my Maltese Sausage Stew to be nice and dense rather than watery. For this reason I have made an interesting mixture made of flour ’00, cumin powder, sweet paprika and cinnamon powder, to flour the small pieces of the Maltese Sausage. Then I shallow fried them in olive oil till nice and brown in the start of the cooking process. This will help the stew to become more dense and full of aroma.

Here’s the recipe…

Maltese Sausage Stew

Ingredients

4 Maltese Sausages, cut in bite sizes
2 medium sized red onions, sliced
2 medium sized carrots, cut into small 1/2 inch rounds
6-8 new potatoes, cut in half
250g cauliflower, cut into small florets
3 bay leafs
2 celery stalks, finely chopped
2 tbsp tomato paste
800ml chicken stock
200g  flour ’00
1 tsp cumin powder
1 tsp cinnamon powder
1 tsp sweet paprika
salt
ground black pepper

Method for the Maltese Sausage Stew

- In a small bowl mix together the flour, cinnamon, cumin and paprika and season with salt & pepper. Then add the already cuts of Maltese sausage to the bowl and flour well. Then dust off access flour.

- In a large stew pot heat up some 3 tbsp of olive oil and shallow fry the bite sized floured Maltese sausages.

- When they are nicely coloured, remove from the stew pot and set aside in a plate or bowl.

- In the same stew pot add some more olive oil and fry the onions, celery and carrots for about 3 mins on a medium heat.

- Add the new potatoes (you can leave them with the skin on) to the mirepoix (vegetables mix) and continue frying for another minute.

- Then add back to the stew pot the already fried Maltese sausages. Add the tomato paste and mix well with a wooden spoon for another minute so the tomato paste releases the colour.

- Next, add the bay leafs and the chicken stock. Leave to boil on high heat then let it simmer gently on a low heat and cover the pot with a lid.

- After the Maltese Sausage Stew has been cooking for about 20 minutes, add the cauliflower florets to the stew pot and cover again to cook for further 5 mins.

- Check if the potatoes are cooked and finally season with salt and pepper (optional chili flakes for extra oomph).

- Leave to set for 10 mins and serve with bread (Maltese Bread will be amazing).

Maltese Sausage Stew Recipe

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