Maltese sausage is the very best sausage I ever tasted. We even eat it 'raw' spread on Maltese crusty bread, however I do not suggest you give it to children.
2kg pork mince
100g bacon minced
15g coriander seeds
85g sea salt
3 tbsp chopped fresh parsley
1 tbsp ground black pepper
Put all ingredients in a plastic bowl and mix using very clean hands until well mixed. Fill into sausage casing, then prick each sausage with tooth pick 10 times. Leave on a wire rack in refrigerator for 1 day before eating. You can leave it on grid in refrigerator or hang it in a very cool place to dry or freeze it fresh for later use.
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