Sheftalia is a traditional Cypriot sausage that uses caul fat, the transparent and fatty membrane that surrounds the stomach of pig or lamb to wrap the ingredients rather than stuffing in a sausage casing.
Prep time: 30 minutes
Cook time: 21 minutes
|Lamb (or 50% lamb and 50% beef)||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Cumin||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Chopped onions||30 g||1 oz|
|Chopped parsley||1 Tbsp|
- Grind meat through 1/4” (6 mm) plate.
- Mix ground meat with all ingredients. Form small round balls. Place the balls on the sheet of caul fat. Cut squares of caul fat and wrap them around balls of meat, flattening them into little sausages.
- Grill before serving until golden brown. The outer layer of caul fat melts away leaving the skin behind that is discarded during eating. The sausage is often grilled and handled with two skewers, one on each end.