Sheftalia Recipe (Traditional Cypriot Pork Sausages)
Learn how to make Sheftalies, the traditional Cypriot pork sausages, wrapped in caul fat and grilled to perfection.
Ingredients
Caul Fat (Panna)
- 500 grams caul fat panna
- 1 teaspoon salt
- 100 ml vinegar white
Sausage mixture
- 2 kg pork mince 20% fat
- 150 grams brown onion diced
- 150 grams red onion diced
- 50 grams fresh parsley chopped
- 30 grams fresh mint chopped
- 50 ml white wine
- 2½ tablespoon sea salt
- 1½ tablespoon black pepper
- ¾ tablespoon cinnamon
Instructions
Preparing the caul fat
- Rinse the caul fat thoroughly with water to remove any impurities. Drain and repeat.
- In a bowl, add salt and white vinegar to fresh water. Submerge the caul fat and allow it to soak, softening the fat and removing odors.
- Once ready for use, drain the caul fat and rinse it one final time with fresh water.
Preparing the Sausage Mixture
- Add all the ingredients to a large bowl. Massage the mixture well with your hands to ensure everything is evenly incorporated.
- For best results, add half of the ingredients first, mix thoroughly, then add the rest and continue massaging until everything is well blended.
Assembling the Sheftalies
- Roll the meat mixture into equal portions of around 50–60 grams each. This makes the assembly faster and ensures even cooking.
- On a chopping board, stretch out a piece of caul fat until it is nice and thin, being careful not to tear it.
- Place a portion of the meat mixture near the edge of the caul fat and roll it up tightly, wrapping the meat securely.
- Fold the fat over as needed to enclose the meat, and trim any excess with a sharp knife.
- Repeat until all the sheftalies are wrapped and ready for grilling.
Cooking the Sheftalies
- Arrange the sheftalies over low heat on the BBQ and cook slowly, turning them every 1–2 minutes to ensure even browning.
- Once the internal temperature reaches 50°C, increase the heat by moving the sausages closer to the coals or scratching the charcoal to allow more airflow. This will intensify the heat.
- Continue cooking and rotating the sausages until the fat has rendered and the sheftalies are nicely browned.
- Once the pork reaches an internal temperature of at least 65°C, remove the sheftalies from the BBQ.
- Squeeze fresh lemon juice over the top before serving. Enjoy!
Video
Nutrition
Calories: 222kcalCarbohydrates: 1gProtein: 8gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 43mgSodium: 465mgPotassium: 151mgFiber: 0.3gSugar: 0.3gVitamin A: 127IUVitamin C: 3mgCalcium: 14mgIron: 1mg
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