July 26th marks Maltese Sausage Day, a celebration on the Maltese Islands that shines a spotlight on one of Malta’s most iconic traditional foods – iz-zalzett Malti (the Maltese sausage). Made with pork, garlic, spices, salt, and sometimes wine or parsley, this rustic delicacy has deep cultural roots. It’s believed to have originated during Malta’s time under the Knights of St. John, with variations passed down through generations in homes and butcher shops alike. More than just a sausage, it’s a reflection of Maltese village life – strong, salty, robust and full of character.
I’ve always been passionate about food – especially cultural food. For me, it’s what keeps me connected to my roots and gives me a sense of cultural identity here in Australia. Food has this incredible way of linking us back to where we come from, to the traditions our families carried with them.
I’m proud of my Maltese background, and since marrying into Serbian culture, I’ve embraced that just as much. Both cuisines and traditions hold a special place in my heart, and I want my kids to feel that same pride and curiosity about where they come from.
When I came across Maltese Sausage Day, I had to share this recipe not only to honour where I come from but to inspire you to connect with your own roots, whatever they may be, and keep those traditions alive.
My dad is a butcher by trade and once owned two butcher shops back in Malta. Butchery runs deep in our family – my grandfather was a butcher, and his father before him (fun fact: years ago I was obsessed with our family tree and traced our butcher lineage further than my great grandfather!). Growing up, weekends meant helping dad fill sausage casings – an icky job, but one I absolutely adored just to spend time with him. Watching him work with such skill and passion is one of my most treasured memories. He even passed his Maltese sausage recipe down to me – something I’ll treasure forever and one day pass on to my children, too.
Now, while I won’t be sharing that recipe just yet (some things are sacred!), I do have something special for you…
To mark Maltese Sausage Day here in Australia, I’m sharing with you a Maltese-inspired fusion that I created a couple of years ago. A dish that’s bold, unexpected, and totally delicious: my Maltese Sausage Apple Pie.
It’s a rustic torta with a twist – combining the rich, salty intensity of the iconic Maltese sausage with the tart sweetness of green apple and the creaminess of ricotta. It might sound like an unusual pairing, but trust me… this works. The sweet and savoury combo is balanced, layered, and deeply satisfying. Think gourmet, with that familiar Mediterranean heart.
This dish is incredibly versatile – perfect for a lunch, light dinner, or even as part of an entertaining spread. It’s my kind of modern Maltese cooking: nostalgic, a little bit cheeky, and absolutely packed with flavour.
So, in celebration of Maltese Sausage Day and in honour of my dad, my heritage, and all the butchers who came before him – here is my Maltese Sausage Apple Pie. A little taste of Malta, from my Aussie kitchen to yours.
Photo by: Charmaine Tokic
Torta taz-Zalzett Malti u Tuffieħ | Maltese Sausage and Apple Pie
Ingredients
- 500 g Maltese sausage
- 2 green apples peeled
- 1 onion
- 4 garlic cloves
- 2 tbsp brown sugar
- 100 g double cream
- 1 cup beef stock
- 2 tbsp Dijon mustard
- corn flour
- 500 g ricotta
- 200 g shredded cheddar cheese
- 3 eggs
- pinch of ground nutmeg
- 2 tbsp corn flour make a slurry with a small amount of water
- 500 g pastry short crust or puff
- fresh thyme optional
Instructions
Thermomix Method
- Preheat oven to 200°C. Spray a baking dish with oil. Line with pastry, allowing enough to fold over the top to form a crust. Set aside.
- Remove sausage casing and place half the sausage meat into mixing bowl. Sauté 8 min | 120°C | Reverse | Speed 1. Transfer to a bowl and set aside. Repeat with the remaining half.
- No need to clean bowl. Add onion (halved), garlic, and apples (peeled and quartered) to mixing bowl. Chop 3 sec | Speed 5. Scrape down sides. Sauté 5 min | 120°C | Speed 1.
- Add 2 tbsp brown sugar. Cook 2 min | 120°C | Speed 1.
- Return sausage to bowl. Add cream, beef stock, and mustard. Cook 8 min | 100°C | Reverse | Stir speed | MC off. Add cornflour and cook for a further 2 min | 100°C | Speed 2.
- Transfer filling to a large bowl to cool slightly before assembling. Meanwhile, prepare ricotta filling…
- Add ricotta, cheddar, eggs, and nutmeg to mixing bowl. Mix 15 sec | Speed 4. Scrape down sides and repeat if needed. Set aside.
- Once filling is cool enough, pour into prepared pastry base. Spread ricotta topping over sausage mixture. Sprinkle with fresh thyme if using. Fold over pastry edges to form a crust. Brush pastry crust with egg wash.
- Bake 35–40 min or until pastry is golden and filling is set. Allow to cool slightly before slicing.
Conventional Method
- Pre-heat your oven to 200°C. Spray a baking dish with oil. Line with pastry, allowing enough to fold over the top to form a crust. Set aside.
- Remove the casing of the Maltese sausage so that you’re left with the ground meat inside.
- Prepare your apples, onion and garlic by dicing into small pieces.
- Cook off the sausage, remove from pan and in the same pan, sauté your onions with the garlic, then add the apples and cook until they just start to get soft. Add the brown sugar.
- Return the sausage to the pan. Add the double cream, beef stock and mustard. Let simmer for 10 minutes. Add some corn flour to thicken and leave to simmer for another 2 minutes.
- Remove your pie filling from the heat and allow to cool.
- While your pie filling is cooling, prepare the topping by combining the eggs, ricotta, shredded cheese and a pinch of nutmeg.
- Once the filling is cool enough, pour into your prepared oven dish.
- Spread the topping over the top and sprinkle with thyme. Fold the pastry over to form a crust. Brush crust with egg wash.
- Place in the oven for 35-40 minutes or until the pastry is golden. Allow to cool slightly before slicing.
To view a visual of how this torta is put together, click here.
Photo by: Charmaine Tokic
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