Maltese Pork Sausage Seasoning

Inspired by the culinary traditions of Malta, this seasoning captures the exotic and subtle flavors unique to the Mediterranean region. It is designed to create a distinctive, coarse-textured pork sausage that is best presented as a traditional “Round” or coil.

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Method: Coarse Grind (5mm or 6mm plate)

Coarse mince lean pork (4 quarter) and pork back fat once only through a 5mm or 6mm plate.
Combine the meat and fat with the Spice Mix and chilled water. Mix thoroughly, then fill into hog casings and hand-link or coil.
Note: Refer to packaging for specific meat-to-spice weight ratios.

Salt, Spices & Herbs.

Storage: Store in a cool, dry place.

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