Cypriot Sausage Sheftalia

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READY IN: 1hr 20mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg pork mince
  • 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
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DIRECTIONS

  • 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 .
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