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Cypriot Sheftalia (Pork & Lamb Sausages)
5 from 4 votes

Cypriot Sheftalia (Pork & Lamb Sausages)

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!

Cook Time
12 mins
Total Time
12 mins
Servings: 4
Calories: 388 kcal
Course: Main Course
Cuisine: Mediterranean, Turkish

Ingredients

  • 1 lb lamb 30+% fat (try to get a fatty looking portion, ground, minced
  • 1 lb pork 30+% fat (try to get a fatty looking portion, ground, minced
  • 1/2 red onion (very finely chopped, or coarsely grated)
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp parsley fresh, chopped
  • 1/2 tsp red pepper flakes or chilli flakes, Apello brand
  • 1/3 cup breadcrumbs
  • 1 pork caul fat around 300g/11oz, piece

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Thread 4 sheftalia onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 388

% 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.