GREEK SAUSAGE: SHEFTALIA
Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy.
Provided by GRACE
Categories World Cuisine Recipes European Greek
Time 2h
Yield 3
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
- Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
- Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
- Prepare a charcoal grill for high heat. Place sausages onto skewers.
- Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
Nutrition Facts : Calories 1069.9 calories, Carbohydrate 5.7 g, Cholesterol 160.4 mg, Fat 103.4 g, Fiber 1 g, Protein 27.7 g, SaturatedFat 51.5 g, Sodium 97.1 mg, Sugar 2.5 g
SHEFTALIA
Sheftalia (ʃeftaʎa) is a traditional Cypriot sausage made from lamb and pork, wrapped in caul fat, then placed on skewers, before being barbecued.
Provided by Renards Gourmets
Categories Main Course
Time 1h45m
Number Of Ingredients 10
Steps:
- In a bowl, pour warm water and add the vinegar. Dip the caul fat into the water and soak it for 1 minute. Remove the caul fat and rinse thoroughly with cold water.
- Drain well and set aside.
- Place the lamb, pork and bacon in another bowl. Add the salt and mix well.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Meanwhile, place all the pieces of the meat grinder in the freezer to cool them.
- Remove the meat from the refrigerator and grind it with the onions and parsley through the medium grinder plate.
- Chop everything a second time through the fine plate.
- Add the black pepper to the meat mixture and knead well by hand.
- Gently spread the caul fat on a work surface and cut it into 4-inch squares.
- Form a small meatball and place it in a corner of the caul fat.
- Fold the other corners over and roll up tightly.
- Repeat this operation with the other squares of caul fat.
- Preheat the barbecue, preferably charcoal, over high heat.
- Thread the sheftalias on the skewers.
- Cook the sheftalias on direct heat for about 15 minutes, turning them regularly.
- The sheftalias will become crispy and slightly brown on the outside and cooked on the inside.
- Serve immediately with hot pita bread and freshly squeezed lemon.
SHEFTALIA SAUSAGE
A Greek Cypriot sausage recipe I picked up whilst serving in the RAF in Cyprus.
Provided by robbenwick
Time 45m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Wash the caul fat well under running cold water and place it in a bowl, add the lemon juice and leave for 10-15 minutes. Rinse and let it drain.
- In a medium sized bowl add the meat, onions, garlic, parsley, salt, pepper, cinnamon. Squeeze any excess water from the bread and add this to the rest of the ingredients. Mix thoroughly.
- Lay out the caul fat flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture in every piece of caul fat, fold in the outside edges and roll.
- Thread a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer 4-5 sheftalia widthwise. Place the sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15 minutes turning them from time to time until they are cooked thorougly.
CYPRIOT SAUSAGE SHEFTALIA
Make and share this Cypriot Sausage Sheftalia recipe from Food.com.
Provided by bubbleboy
Categories Lunch/Snacks
Time 1h20m
Yield 60 sausages, 60 serving(s)
Number Of Ingredients 7
Steps:
- 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 .
Nutrition Facts : Calories 130.9, Fat 11.6, SaturatedFat 5.1, Cholesterol 28.7, Sodium 19.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 5.7
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SHEFTALIA CYPRIOT SAUSAGES RECIPE :: THE MEATWAVE
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Servings 6-8Total Time 1 hr
- If grinding at home: Place lamb, pork, and fatback in a large bowl. Add salt and toss to coat evenly. Place in refrigerator until chilled, at least 30 minutes. Place meat grinder parts, including medium and small dies, in freezer to chill.
- Grind meat and fat through meat grinder fitted with a medium die. Switch to small die and grind meat mixture once more.
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- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
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