ADVERTISEMENT

Braised potatoes with Maltese sausage recipe

  Print    Enlarge text

Rating:

5/ 5 stars 5 Votes
  • Cuisine: Maltese
  • Serves 1

Ingredients

2 large washed Sebago potatoes
200gm Maltese pork sausage*
10gm rocket leaves
1 l reduced chicken stock
200mls sherry vinegar
100mls port
100mls white wine
4 sprigs of thyme
1 bay leaf
10 white peppercorns
1 head of garlic, cut in half
5 sliced shallots

For the vinaigrette
10 diced shallots
2 sprigs of thyme
Half a head garlic
1 bay leaf
100mls port
100mls brandy
200mls sherry vinegar
100mls olive oil
20mls truffle oil
1 tbsn truffle paste
*available from Maltese butchers but can be substituted with any “continental” sausage

Preparation

Braising liquor
Heat a pan and sweat down the shallots, garlic, thyme, peppercorns and bay leaf in a little olive oil.

De-glaze with the vinegar, reduce until dry.

Add all the alcohol and reduce by half.

Add the stock and slowly reduce by half, skimming regularly.

Cut the potatoes in half.

Place in a pot of cold salted water and cook halfway. Allow to cool.

Place a portion of sausage meat on each half and place in a suitable sized pot and cover with the hot braising liquor, leaving the sausage uncovered.

Place in a pre heated oven (180c) and cook for 15 minutes, basting every 5 minutes.


Vinaigrette

Saute half the shallots with the garlic, bay leaf and thyme, in olive oil.

Add all the alcohol and reduce by three-quarters.

Add the vinegar and reduce by half.

Add the remaining shallots, remove the garlic, thyme and bay leaf and allow to cool.

Once cooled, add the remaining ingredients and serve.


If you enjoyed this Braised potatoes with Maltese sausage recipe then browse more Maltese recipes, meat recipes, recipes for 1 or 2 recipes and our most popular hainanese chicken rice recipe.

Maltese Restaurants

Displaying 4 of 4 Maltese Restaurants.

  Restaurant Book Online Suburb
1. The Original Maltese Cafe   Surry Hills
2. Maha Bar & Grill   Melbourne
3. Pastizzi Cafe   Newtown
4. Cafe Valletta   Sydney

View all Maltese restaurants | Start a new search

Comments (1)

   
12 Jun 2012 03:07 AEST
Beejay
Mittagong
Yum!
I made this & its delicious. Definitely gonna make it again.
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

Serving rice

To serve coconut rice Malaysian style, scoop individual servings into a small soup bowl to mould rice before upending it onto plates.

Glossary

Bouillabaisse

A fish soup or stew made of several kinds of fish and shellfish cooked together in a tall pot with olive oil, flavour builders, water and sometimes white wine. Traditionally associated with the Provence region of France, especially Marseilles.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT