Sheftalia Sausage Recipes

SHEFTALIA

Steps:

• In a bowl, pour warm water and add the vinegar. Dip the caul fat into the water and soak it for 1 minute. Remove the caul fat and rinse thoroughly with cold water.
• Drain well and set aside.
• Place the lamb, pork and bacon in another bowl. Add the salt and mix well.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Meanwhile, place all the pieces of the meat grinder in the freezer to cool them.
• Remove the meat from the refrigerator and grind it with the onions and parsley through the medium grinder plate.
• Chop everything a second time through the fine plate.
• Add the black pepper to the meat mixture and knead well by hand.
• Gently spread the caul fat on a work surface and cut it into 4-inch squares.
• Form a small meatball and place it in a corner of the caul fat.
• Fold the other corners over and roll up tightly.
• Repeat this operation with the other squares of caul fat.
• Preheat the barbecue, preferably charcoal, over high heat.
• Thread the sheftalias on the skewers.
• Cook the sheftalias on direct heat for about 15 minutes, turning them regularly.
• The sheftalias will become crispy and slightly brown on the outside and cooked on the inside.
• Serve immediately with hot pita bread and freshly squeezed lemon.

GREEK SAUSAGE: SHEFTALIA

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.

CYPRIOT SAUSAGE SHEFTALIA

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 .