Sheftalia Sausage Recipes

GREEK SAUSAGE: SHEFTALIA

Greek Sausage: Sheftalia image

Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy.

Provided by GRACE

Categories World Cuisine Recipes European Greek

Time 2h

Yield 3

Number Of Ingredients 7

Ingredients

1 pound ground pork
1 large onion, finely chopped
½ cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
½ pound caul fat
10 skewers

Steps:

In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
Prepare a charcoal grill for high heat. Place sausages onto skewers.
Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.

Nutrition Facts : Calories 1069.9 calories, Carbohydrate 5.7 g, Cholesterol 160.4 mg, Fat 103.4 g, Fiber 1 g, Protein 27.7 g, SaturatedFat 51.5 g, Sodium 97.1 mg, Sugar 2.5 g

CYPRIOT SAUSAGE SHEFTALIA

Cypriot Sausage Sheftalia image

Make and share this Cypriot Sausage Sheftalia recipe from Food.com.

Provided by bubbleboy

Categories Lunch/Snacks

Time 1h20m

Yield 60 sausages, 60 serving(s)

Number Of Ingredients 7

Ingredients

1 kg pork mince
1 kg ground lamb
250 g pork fat, diced finely
500 g pork caul (fat strips ask butcher)
2 large onions, diced
1 cup chopped parsley
salt and pepper

Steps:

Mix all ingredients together (except caul).
Wash caul in water and vinegar and spread out and cut into 15cm squares and then make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince then refridgerate for at least 4 hours.Then cook slowly over open coals so you dont burn caul.They are ready when they are a deep golden brown.Serve with a lemon .

Nutrition Facts : Calories 130.9, Fat 11.6, SaturatedFat 5.1, Cholesterol 28.7, Sodium 19.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 5.7

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