CYPRIOT SAUSAGE SHEFTALIA

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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

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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