Cypriot Sheftalia (Pork & Lamb Sausages)
User Reviews
5.0
6 reviews
Excellent
-
Cook Time
mins
-
Total Time
12 mins
-
Servings
4
-
Calories
388 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, Turkish
Cypriot Sheftalia (Pork & Lamb Sausages)
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These juicy little morsels of meat are beyond perfect in every way. Meaty, flavourful and so packed with juices you won't believe. Caul fat is the key - learn all about this super-ingredient and why it makes sheftalia so successful!
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Ingredients
- 1 lb ground (minced) lamb (about 450g) 30+% fat (try to get a fatty looking portion)
- 1 lb ground (minced) pork (about 450g) 30+% fat (try to get a fatty looking portion)
- 1/2 red onion (very finely chopped, or coarsely grated)
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp fresh parsley (chopped)
- 1/2 tsp Apello pepper flakes (or chilli flakes)
- 1/3 cup breadcrumbs
- 1 piece pork caul fat (around 300g/11oz)
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Instructions
- Using your hands, combine all the ingredients (except the caul fat). Work the mixture hard to ensure everything is very well combined. Wrap in plastic wrap and refrigerate for 1 hour for the flavours to develop.
- After that, take a small piece of the meat mix and roll into a small ball (ping-pong sized). Squeeze the two sides so that it's more oval shaped. Arrange on a plate while you repeat with all the mixture.
- Take the caul fat and unravel a part on a large chopping board and lay flat. Take a sheftalia and gently wrap in one layer of caul fat around it. Using a knife, cut around the sheftalia on the board to trim the caul fat. Repeat this process for all the sheftalia.
- Thread 4 sheftalia onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.
- Heat a BBQ 'til hot and then grill the meat for around 8-10 minutes, turning regularly to avoid burning. The BBQ will most likely flare up as the caul fat melts. Don't worry too much - it's all flavour! But obviously, if there's an inferno of fire - keep the sheftalia moving.If you're cooking under an oven grill, turn regularly for 8-10 minutes for even cooking and a good char.
- Remove the sheftalia and rest for a couple of minutes before serving.
Notes
- Storage
- Storage
- Skewer - Secure the sheftalia by threading them onto a flat metal skewer. This is a better option than using thin wooden skewers, which can cause the meat to fall off or spin around. While you can cook the sheftalia without skewers, using them gives you greater control.
- Grill/Broil - If you don't have access to a barbecue, simply use a hot oven grill or broiler. Cook the sheftalia for 10-12 minutes, turning them a few times to achieve an even char.
- Leftovers - You can refrigerate for about 3 days or freeze for a 2-3 months.
- Refrigerate before cooking - Once wrapped in caul fat, you can cover and refrigerate for 1-2 days before grilling, making them a great choice for pre-prepping for a big BBQ feast.
- Freeze before cooking - Once wrapped, freeze on a sheet of plastic wrap on baking sheet in a single layer (not touching) until solid. Then quickly tip them into a plastic bag and they'll be good for 3+ months. Defrost thoroughly (in the fridge) before cooking.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
10g
(3%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Cholesterol
82mg
(27%)
Sodium
733mg
(31%)
Potassium
428mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
349IU
(7%)
Vitamin C
5mg
(6%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 733mg | 31% |
| Potassium | 428mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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