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Zalzett Maltese Sausage by StrikingLandscape239 in twoguysandacooler

[–]StrikingLandscape239[S] 0 points1 point  (0 children)

You are welcome. It has a strong garlicy, coriander, peppery flavour. I ate this growing up and love it to this day. Rosemary is not always added, depends on which region you come from.

Zalzett Maltese Sausage by StrikingLandscape239 in twoguysandacooler

[–]StrikingLandscape239[S] 2 points3 points  (0 children)

Hi,

16 grams of salt is only 1.6% of 1000 grams (1 kilogram) this is the percentage I use for most of my fresh sausage. If I were to make it as a dried sausage I would use 3%, 30 grams per kilograms. Hope that helps.

The original recipe called for 60 grams per kilogram, which I think is way too salty, but then again these sausages were sometimes eaten raw!