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Maltese Sausage Baked Rice

by Nakita Attard Vassallo Nakita Attard Vassallo

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Prep 15min
Cook 50min
A hearty Maltese classic with a twist that combines Maltese sausage, herbs, and tomato sauce, topped with local cheeselets for a comforting, family-friendly meal that everyone will love.

This Recipe Contains

4 spring onions, finely chopped
1 chili, finely chopped
4 garlic cloves, finely chopped
400g (1 lbs) Maltese (or Italian) sausage, chopped
1 tsp fennel seeds
1 tsp dried oregano
4 tbsp balsamic vinegar
x1 400g (14 oz) can tomato pulp
350g (1.5 cups) rice, cooked
fresh basil, torn (to serve)
2 local cheeselets (gbejniet) or any other hard cheese , sliced, to serve
s&p

Instructions

1

Preheat the oven to has mark 8 - 230C - 450F.

2

Heat the pan and add onions, chilis, and garlic, and a little of the balsamic at a time, to deglaze.

3

Keep stirring and adding the balsamic gradually, for 5-10 minutes. Add the herbs.

4

Add the sausage, and combine + cook for another 10 minutes.

5

Add the tomato pulp and s&p to taste. Lower the flame and let the sauce simmer for 10 minutes.

6

Mix the rice and sauce, place in the dish, and scatter the cheeselets and some basil on top.

7

Bake for 20 minutes or until golden on top.

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