||Sheftalia (Barbequed Sausages)
||greek, Cypriot, Meats
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)
Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove and
carefully open out a piece at a time, laying it out flat on work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into a thick sausage
about 5 cm (2 inches) long. Place towards one edge of piece of panna,
fold end and sides over meat and roll up firmly. Repeat with remaining
Thread sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length.
Cook over glowing charcoal, turning frequently. Do not place too close to
heat as sheftalia must cook fairly slowly so that the inside is well
cooked and the outside nicely browned without being burnt. The panna
melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the
coals. Serve sheftalia as an appetizer or a main course.
Source: The Complete Middle East Cookbook, by Tess Mallos
Typed for you by Karen Mintzias