Best Cypriot Sausage Sheftalia 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.

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 .