Cypriot Sausage Sheftalia

Submitted by bubbleboy

"Traditional cypriot sausage cooked slowly over open coals"

 

• Ready In: 1hr 20mins
• Ingredients: 7
• Yields: 60 sausages
• Serves: 60

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

directions

1. Mix all ingredients together (except caul).
2. 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 .