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Maltese sausage, also known as “luncheon meat” or “pastizzi tal-laham”, is a traditional Maltese food that has been enjoyed for centuries. This sausage is made from a blend of pork, beef, and spices, and is typically served as a main dish or as a filling for pastries.

The origins of Maltese sausage can be traced back to the island’s history as a British colony. During the 19th century, the British introduced the concept of canned meats to Malta, which allowed for the preservation of meats for longer periods of time. This led to the development of the Maltese sausage as we know it today.

The sausage is traditionally made with a mixture of pork and beef, which are ground and mixed with a variety of spices such as pepper, cinnamon, and nutmeg. The mixture is then stuffed into pork casings and left to cure for several days. The final product is a flavorful and savory sausage that can be enjoyed in a variety of ways.

One of the most popular ways to enjoy Maltese sausage is as a filling for pastizzi, a traditional Maltese pastry. The sausage is mixed with ricotta cheese and encased in a flaky pastry dough. These pastries are a popular snack and can be found at most Maltese bakeries and cafes.

Maltese sausage can also be enjoyed as a main dish, typically grilled or fried and served with a side of vegetables. Some Maltese restaurants even have it as a pizza topping. It is also used in traditional Maltese dishes such as “Fenkata” where it is served with rabbit.

If you’re planning a trip to Malta, be sure to try Maltese sausage. It’s a delicious and unique taste that you won’t find anywhere else!

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