Cypriot Sausage Sheftalia |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 2 |
|
Traditional cypriot sausage cooked slowly over open coals Ingredients:
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 |
Directions:
1. Mix all ingredients together (except caul).
2. 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 .
|
|