Sheftalia
User Reviews
5
4 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
15 mins
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Rest Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Mediterranean, Greek
Sheftalia
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Sheftalia (ʃeftaʎa) is a traditional Cypriot sausage made from lamb and pork, wrapped in caul fat, then placed on skewers, before being barbecued.
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Ingredients
- 1 lb lamb shoulder (or leg of lamb), boneless, diced
- 1 lb pork shoulder diced, boneless
- ½ lb Bacon , diced
- 1 tablespoon salt fine
- 2 red onions
- 1 bunch parsley , chopped
- 2 teaspoons black pepper , freshly ground
- ½ lb caul fat
- 2 tablespoons vinegar
Equipment
- metal skewers
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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