Cypriot Sausage Sheftalia

May 09, 2023May 9, 20230 12

Delicious Cypriot Sausage Sheftalia recipe for your dinner

by The Chefin Meat

Prep

30 min

Cook

20 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

421

Sugar

Fat

36g

Cypriot Sausage Sheftalia is a traditional dish from Cyprus that is typically served as part of a meze platter or as a main course. Made with a combination of pork and lamb, it is flavored with onions and parsley, and wrapped in pork caul to keep the meat moist and tender. It is a hearty and flavorful dish that is perfect for a family dinner, and can be enjoyed with a variety of side dishes such as salad, coleslaw, or rice.

Instructions

1.	Preheat the grill to medium-high heat.
2.	In a large bowl, combine the pork mince, ground lamb, diced pork fat, onions, and chopped parsley.
3.	Season with salt and pepper and mix until well combined.
4.	Cut the pork caul into strips that are roughly 10cm x 12cm.
5.	Take a handful of the meat mixture and shape it into a long sausage shape.
6.	Place the sausage in the middle of a strip of pork caul.
7.	Roll the caul around the sausage, tucking in the ends to seal the meat inside.
8.	Repeat this process until all of the meat mixture has been used up.
9.	Place the sheftalia on the grill and cook for 8-10 minutes per side, or until nicely browned and cooked through.

PROS

Cypriot Sausage Sheftalia is a flavorful and hearty dish, perfect for a family dinner.

It is easy to make and can be prepared in advance for convenience.

The combination of pork and lamb gives it a unique taste, while the pork caul keeps the meat moist and tender.

CONS

This dish is quite heavy and should be consumed in moderation as part of a balanced diet.

It is also relatively time-consuming to prepare, especially if you have never worked with pork caul before.

HEALTH & BENEFITS

While Cypriot Sausage Sheftalia is not particularly healthy, it is a good source of protein and can be enjoyed as part of a balanced diet in moderation.
The parsley in this recipe is a good source of vitamin C, vitamin K, and potassium.

	1 kg pork mince
	1 kg ground lamb
	250 g pork fat , diced finely
	500 g pork caul ( fat strips ask butcher )
	2 large onions , diced
	1 cup chopped parsley
	salt and pepper