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5.0 from 6 votes

Sheftalia

Sheftalia (ʃeftaʎa) is a traditional Cypriot sausage made from lamb and pork, wrapped in caul fat, then placed on skewers, before being barbecued.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Rest Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 people
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 lb lamb shoulder (or leg of lamb), boneless, diced
  • 1 lb boneless pork shoulder , diced
  • ½ lb Bacon , diced
  • 1 tablespoon fine salt
  • 2 Red Onions
  • 1 bunch parsley , chopped
  • 2 teaspoons black pepper , freshly ground
  • ½ lb caul fat
  • 2 tablespoons vinegar
Equipment
  • metal skewers

Instructions

    Cup of Yum
  1. 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.
  2. Drain well and set aside.
  3. Place the lamb, pork and bacon in another bowl. Add the salt and mix well.
  4. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  5. Meanwhile, place all the pieces of the meat grinder in the freezer to cool them.
  6. Remove the meat from the refrigerator and grind it with the onions and parsley through the medium grinder plate.
  7. Chop everything a second time through the fine plate.
  8. Add the black pepper to the meat mixture and knead well by hand.
  9. Gently spread the caul fat on a work surface and cut it into 4-inch squares.
  10. Form a small meatball and place it in a corner of the caul fat.
  11. Fold the other corners over and roll up tightly.
  12. Repeat this operation with the other squares of caul fat.
  13. Preheat the barbecue, preferably charcoal, over high heat.
  14. Thread the sheftalias on the skewers.
  15. Cook the sheftalias on direct heat for about 15 minutes, turning them regularly.
  16. The sheftalias will become crispy and slightly brown on the outside and cooked on the inside.
  17. Serve immediately with hot pita bread and freshly squeezed lemon.