members recipes

Maltese sausage is made from minced pork mixed with spices and herbs. Sausages are air cured and it\'s delicious eaten raw, spread over Maltese Bread and butter, lovely when bbq\'d, stewed or plain baked.

Ingredients
400 grms fusilli
1 onion
500 grms Maltese Sausage
1 can tomatoes
a couple of handfuls of peas
2 eggs
grated cheese to taste

Method
Bring a large pan of water to the boil. Add a small handful of sea salt and boil pasta for one minute less than the timing on the packet.
Meanwhile, finely chop the onion and put in a pan with a glug of olive oil. Fry until transparent. Remove the skins from the sausages and add to the onions. Fry until fragrant. Add the tomatoes and peas to pan. Bring to a boil and simmer, partially covered, for 10 mins.
When pasta is done, drain in a colander and return to pan. Add the Maltese sausage sauce, the beaten eggs and grated cheese. Stir everything well and pour in a large baking dish, brushed with some oil.
Bake in an oven at 180 degrees celcius for about 45 minutes. The pasta on top will be slightly crunchy and with blackened tips. Leave to rest for a few minutes before serving.
Optional: 2 chopped hard boiled eggs may be added to pasta mixture before baking.
This pasta may be used as a pie filling. Just line the dish with shortcrust pastry and pour in the cooled pasta mixture. Cover the top with pastry, prick with a fork and brush with beaten egg.

p.s. Jamie, you should come to Malta, we love to eat and have loads of pukka ingredients here ;-) x