Sheftalia Sausage
These delicious pork sheftalia are a true Cypriot delicacy, bursting with flavor from the mixture of minced pork, onions, garlic, parsley, and aromatic spices. Encased in caul fat, the juicy and tender meat rolls present an irresistible blend of savory and tangy notes that will surely impress your taste buds. Enjoy these traditional grilled treats at your next barbecue gathering or special event, and savor each bite of this unique and mouthwatering dish.
— Constant Cookbook
Ingredients
- 500g minced pork
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 6 tablespoons parsley, finely chopped
- 1 slice of bread, remove crust and soak in 2 tablespoons of water
- 1 teaspoon salt
- teaspoon pepper
- teaspoon ground cinnamon
- 1 peice of Caul fat
- 1 lemon, the juice of
Instructions
- Wash the caul fat well under running cold water and place it in a bowl, add the lemon juice and leave for 10-15 minutes. Rinse and let it drain.
- In a medium sized bowl add the meat, onions, garlic, parsley, salt, pepper, cinnamon. Squeeze any excess water from the bread and add this to the rest of the ingredients. Mix thoroughly.
- Lay out the caul fat flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture in every piece of caul fat, fold in the outside edges and roll.
- Thread a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer 4-5 sheftalia widthwise. Place the sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15 minutes turning them from time to time until they are cooked thorougly.
Yield
Makes 10 pieces
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