Sumptuous Cypriot Sheftalia

Cooking

Cypriot Sheftalia! These little sausages wrapped in caul fat are a true Mediterranean treat. Imagine a picnic by the sea, or a relaxed backyard barbecue. The caul fat keeps the sausages moist and flavorful, with a hint of cinnamon or allspice adding an exciting depth. Cooking them until they are nicely browned outside and well-done inside brings out their best texture and flavour.

Ingredients

500 grams (1 lb or 2.5 cups)	minced pork
200 grams (0.4 lb or 0.8 cups)	minced lamb
1	onion, finely chopped
1 bunch	parsley, finely chopped
1 teaspoon	salt
1/2 teaspoon	black pepper
1 pinch	cinnamon or allspice (optional)
1	lemon, juice only
1	caul fat, soaked in water

500 grams (1 lb or 2.5 cups)

minced pork

200 grams (0.4 lb or 0.8 cups)

minced lamb

onion, finely chopped

1 bunch

parsley, finely chopped

1 teaspoon

salt

1/2 teaspoon

black pepper

1 pinch

cinnamon or allspice (optional)

lemon, juice only

caul fat, soaked in water

method of cooking

1	Start by mixing the minced pork and lamb in a large bowl, then add the finely chopped onion, parsley, salt, black pepper, and a pinch of cinnamon or allspice if you're feeling adventurous. Squeeze in the juice of one lemon and mix everything thoroughly.
2	Next, drain the caul fat and cut it into squares large enough to wrap around a golf ball-sized amount of the meat mixture. Place a ball of the meat mixture in the center of each caul fat square and fold it around the meat, ensuring it's completely covered.
3	Preheat your grill to medium-high (about 200°C/400°F/Gas Mark 6). Arrange the sheftalias on the grill and cook them, turning occasionally, for about 20–25 minutes. They should be nicely browned on the outside and fully cooked on the inside.
4	Serve the sheftalias hot off the grill, perhaps with a side of fresh salad, pita bread, and a dollop of tzatziki for an authentic touch. Enjoy!

Start by mixing the minced pork and lamb in a large bowl, then add the finely chopped onion, parsley, salt, black pepper, and a pinch of cinnamon or allspice if you're feeling adventurous. Squeeze in the juice of one lemon and mix everything thoroughly.

Next, drain the caul fat and cut it into squares large enough to wrap around a golf ball-sized amount of the meat mixture. Place a ball of the meat mixture in the center of each caul fat square and fold it around the meat, ensuring it's completely covered.

Preheat your grill to medium-high (about 200°C/400°F/Gas Mark 6). Arrange the sheftalias on the grill and cook them, turning occasionally, for about 20–25 minutes. They should be nicely browned on the outside and fully cooked on the inside.

Serve the sheftalias hot off the grill, perhaps with a side of fresh salad, pita bread, and a dollop of tzatziki for an authentic touch. Enjoy!

45 minutes Prep

30 minutes - Cooking

For an extra burst of flavour, you can marinate the meat mixture overnight in the refrigerator. Additionally, if you can't find caul fat, you can use streaky bacon as an alternative wrap.