Cypriot Sausage Sheftalia
At a Glance
- Prep
- 1 hour
- Cook
- 20 minutes
- Total
- 1 hour 20 minutes
- Servings
- 60 sausages, 60 serving(s)
Categories
- Lunch
- Snacks
- Cypriot
- European
- Greek
- Grilling
- Easy
- Lunch/Snacks
Servings & Nutrition
Original recipe serves 60. Current scale: 1x.
Make and share this Cypriot Sausage Sheftalia recipe from Food.com.
Hands-Free Mode Off
Equipment
Knife, mixing bowl, grill or open coals
Ingredients
- 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
Instructions
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 .
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
