# Maltese Sausage and Ġbejna Ftira Source: https://www.malteserecipes.com/recipes/ftira-biz-zalzett-u-gbejna/ Fill crusty ftira with cooked Maltese sausage, peppered ġbejna, bigilla, kunserva and sun-dried tomatoes. A hearty sandwich for two. Prep time: 10 minutes Cook time: 20 minutes Servings: 2 people Tags: sandwich, ftira, sausage, cheese, lunch ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 2 ready-baked ftira rolls (about 350-400g total) - 250g fresh Maltese sausage - 1 tbsp olive oil, divided - 2 tbsp kunserva (concentrated tomato paste) - 80g prepared bigilla - 80g peppered ġbejna, thinly sliced - 40g sun-dried tomatoes in oil, drained and chopped - 6 fresh basil leaves, torn ## Instructions 1. **Cook the sausage**: Heat half the oil in a frying pan over medium heat. Add the fresh sausages and cook, turning regularly, for about 15-20 minutes or according to the pack instructions, until cooked through. The centre should reach 75°C for 30 seconds when checked with a clean food thermometer. Lower the heat if the outside browns too quickly. Rest briefly, then slice into thin rounds. 2. **Prepare the filling**: Slice the ġbejna, drain and chop the sun-dried tomatoes, and tear the basil. Split the bread horizontally. 3. **Spread the bread**: Spread the cut surfaces with a thin layer of kunserva and drizzle with the remaining oil. Spread the bigilla over the bottom halves. 4. **Fill and serve**: Divide the sausage, ġbejna, tomatoes and basil between the rolls. Keep the layers even, close the bread and press gently. Cut into manageable portions and serve while the sausage is warm. Peppered ġbejna and Maltese sausage give this ftira a strong savoury filling. Bigilla softens the bite, while sun-dried tomatoes bring sweetness without soaking the crumb. Start with ready-baked bread and prepared dip; the timing covers cooking the sausage and assembling the sandwiches. ## Ingredient Substitutions Outside Malta Use crusty sourdough rolls or ciabatta if you cannot buy ftira. A coarse pork sausage seasoned with coriander and garlic is a practical substitute for Maltese sausage, though its flavour will differ. Cook fresh sausage fully before putting it in the bread. For the cheese, use a firm sheep's-milk cheese or feta with a little cracked black pepper. Feta can be saltier, so taste before adding seasoning. The [Maltese ingredient guide](/maltese-ingredients-abroad/#lampuki-other-fish-and-maltese-sausage) has more substitution ideas. ## Serving Suggestions Serve with sliced cucumber or a simple green salad. For a mixed lunch, make one sausage sandwich and one [bigilla and ġbejna ftira](/recipes/ftira-bil-bigilla-u-gbejna/), then cut each in half. ## Notes & Tips - Make [bigilla](/recipes/bigilla/) ahead of time; its soaking and cooking time is additional. - A cured sausage is a shortcut only when its label says it is ready to eat. Use thin slices and omit the sausage-cooking step; fresh sausage still needs cooking. - Drain the tomatoes and slice the sausage thinly so the filling stays inside the bread. - Keep prepared fillings refrigerated separately if assembling later. Return to the [ftira guide and filling planner](/ftira/#ftira-planner) to compare the other sandwiches. ## Explore the collections - [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/) ## Serve with or cook next - [Bigilla and Ġbejna Ftira](https://www.malteserecipes.com/recipes/ftira-bil-bigilla-u-gbejna/): Keep the bigilla and peppered cheese, and leave out the sausage. - [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Make the broad-bean spread ahead of your sandwich lunch. - [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Try a cold tomato and tuna filling next.