This sausage is from Malta, a small island country off the south coast of Italy. It has the exciting exotic subtle flavour that comes from this part of the world.

To make this unique sausage:

• Coarse mince once only through a 5 or 6 mm plate lean boned out pork 4 quarter
• Course mince once only through a 5 or 6 mm plate pork back fat
• Add spice mix then chilled water
• Fill into hog casing  as a “Round” to the traditional market or hand link for the kiwi market

To cook:
Fry gently or precook in warm water