Me To Mati would like to thank Helen Krist on this collaboration.
Cypriot sausage known as sheftalia is traditionally made with pork, wrapped in caul fat. Caul fat is a thin membrane which surrounds internal organs of animals such as sheep, pigs, and cows and used as a casing for these delights. Traditionally cooked over hot coals such as a BBQ, alternatively, they can be grilled or shallowly fried.
Caul fat (available at selected butcher stores)
1kg pork (minced)
6 brown onions (medium size) finely chopped
3 red onions (medium size) finely chopped
parsley, finely chopped
1 lemon (juice of 1 lemon)
1 tablespoon cinnamon (optional)
salt(to taste) pepper(to taste)
- Add onions, parsley, lemon juice to minced pork.
- Combine ingredients adding 1 tablespoon of cinnamon (optional), salt and pepper.
- Mixing all ingredients until well combined.
- Lay a piece of a caul on a non-slip surface and roll a piece mixture into an oval shape and wrap.
- Instructions on how to wrap the
sheftaliaon our video, starts at 2:34.
- Repeat process with remaining mince mixture.
- Using a hot grill, place the
sheftaliaclose together and cook for 10-15 minutes or until browned.
- Add lemon juice over the hot
- Serve with a fresh salad, pita bread and a nice dipping sauce.
Tip for sheftalia
There should be equal quantities of mince, onion, and parsley, so adjust as necessary. During the cooking process, do not turn until each side has browned up (approx. 10 min on each side).