Entree: Malta – Maltese Sausage (Traditional Maltese pork sausages seasoned with garlic, black pepper, and island spices, cooked in a tomato-wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 8 Maltese sausages, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 1 bay leaf
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) ground black pepper, plus more to taste
- 1 tsp (6 g) sea salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet over medium-high heat. Add the Maltese sausages and brown on all sides, about 6–8 minutes; transfer sausages to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil to the skillet, then add the sliced onion. Sauté until soft and translucent, 6–8 minutes.
3. Add the minced garlic, crushed fennel seeds, and oregano; cook, stirring, until fragrant, about 1 minute.
4. Pour in the white wine to deglaze the pan, scraping up brown bits. Let the wine reduce by half, about 2–3 minutes.
5. Stir in the crushed tomatoes, bay leaf, salt, and black pepper. Return the browned sausages to the skillet, nestling them into the sauce.
6. Bring to a gentle simmer, cover partly, and cook for 18–22 minutes, turning sausages once, until sausages are cooked through and sauce has thickened.
7. Adjust seasoning with salt and pepper. Remove bay leaf, sprinkle with chopped parsley, and serve hot with crusty bread, boiled potatoes, or roasted vegetables.