Sheftalia
Juicy Cypriot meat sausages with onion and parsley, wrapped in thin pork caul fat and grilled over coals.
Ingredients
- ground pork800 g
- onion1 pcs
- fresh parsley30 g
- breadcrumbs40 g
- ground cinnamon0.5 tsp
- salt1 to taste
- black pepper (ground)1 to taste
- pork caul fat250 g
- vinegar100 ml
- lemon1 pcs
Instructions
Rinse the pork caul fat in cold water, soak it in a bowl with vinegar for 10 minutes, rinse again and pat dry; this will remove any excess smell.
Finely chop the onion and mince the parsley. In a large bowl, combine the ground pork, onion, parsley, breadcrumbs, cinnamon, salt and black pepper.
Knead the mixture with your hands for 5–7 minutes until it becomes uniform. Cover the bowl and refrigerate for 60 minutes.
Unfold the caul fat and cut it into squares roughly 12 × 12 cm. Pinch off portions of the mixture about the size of a small egg, shape them into ovals, and wrap each one in a square of caul fat in a single snug layer.
Thread the sheftalia onto double skewers or place them on a grill rack. Light a charcoal grill and bring it to medium heat.
Grill the sheftalia over the coals for 20–25 minutes, turning regularly, until the caul fat is browned and the filling is cooked through.
Serve hot in pita or on their own, with lemon; add fresh parsley, tomato and cucumber if desired.
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