How To make Sheftalia (Barbequed Sausages)
Karen Mintzias 500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated 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 ingredients. 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
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Cypriot Lamb and Pork Sausage (Sheftalia) | Akis Petretzikis
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Now, you can make homemade Cypriot sheftalia with this quick and easy recipe! Free yourself from the classic sausage casing, with this traditional Cypriot recipe for moist and juicy lamb-and-pork sausages wrapped in caul fat sheet that gives them a super crusty exterior when rendering over the heat! Serve them in Cypriot pitas, with cabbage, onion, tomato, tzatziki, thyme, and enjoy!
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Chef: Akis Petretzikis
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Sheftalia Cypriot BBQ Recipe International Cuisines
Sheftalia Cypriot BBQ Recipe is one of the finest BBQ dishes
combination of lamb and pork alone with fresh parsley onion salt and pepper warped in Caul fat and places on BBQ.
Ingredients:
1 kilo of pork mince
1kilo of lamb mince
1 and half red onion
1 cup of chopped parsley
1 tablespoon of salt
half a tablespoon of black pepper
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Cypriot sausages recipe (sheftalia). Me To Mati #passionfood
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Sheftalia - Roastown Global
This traditional Cypriot sausage is one of the greatest cultural exports of this historic nation. Juicy minced meat seasoned with spices is mixed with fresh mushrooms and rolled in caul fat. The perfectly grilled juicy sausage is then sandwiched in a special in-house bread and served hot. Dig and revel in its delightful flavours.
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Cooking with our Guests: Eleni's Legendary Traditional Cypriot Pork Sausage Recipe (Sheftalies)
Eleni shows us her step-by-step guide on how to make Sheftalies - A Traditional Cypriot Pork Sausage Recipe. They are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint and seasoning, and then wrapped well in caul fat, before being barbecued over hot charcoals. The fat in the caul fat renders out, making the Sheftalies juicy and delicious.
They can be eaten Cypriot style in a Cypriot pita pocket filled with a dry salad of finely diced tomatoes, cucumbers, onions and parsley; pickled vegetables; tzatziki and a generous squeeze of lemon juice or as is with a salad, roast potatoes and a dip!
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You Never Had THIS Easy To Make Hand-Wrapped Cypriot Sausage Sheftelia
I am blessed with the best mother-in-law, hands down. And she is a part of the first in a series I am starting called Family Heirloom Recipes. She makes a hand-wrapped Cypriot Sausage called Sheftelia that is out of this world. You may have eaten them before, but you never had this hand-wrapped Cypriot sausage. Easy to make , delicious and naturally Gluten Free!
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►Video Chapters◄
0:00 Intro
1:29 Preparing the Caul Fat
5:20 Wrapping the Sheftelia
8:40 Cooking the Sheftelia
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