Greetings all, and a Happy Fri-Yay to you too! We’re almost done with our work week and well into planning our weekends, and what better way to make it past these last few working hours than with the thought of a delicious Mediterranean meal at the end of it! This is the first recipe to be featured here and as it is the first recipe on the site I wanted to showcase a dish that I love! Sheftalies!
Shetalia sausages are a national treasure to Cypriot people, they’re delightfully savoury and full of flavour. Wrapped in caul fat, the Sheftalia is a crepinette sausage filled with a salty mince meat mixture, there is no sausage casing which keeps the Sheftalia moist. Traditionally Sheftalia sausages are to be cooked over a barbecue grill using metal skewers.
Below I have listed off the ingredients you will require when making Sheftalies. This recipe is suitable for roughly 15 sausages.
- 1 piece of Caul Fat
- 500 grams Mince Meat (pork)
- 2 Onions (finely chopped)
- Half a clove of garlic (chopped)
- 6-8 teaspoons of Parsley (finely chopped)
- A teaspoon of Salt and Pepper
- 1 flat teaspoon of Cinnamon
- 1 Lemon
- Prepare your Caul Fat by washing it in cold water and place into a bowl. Squeeze half a lemon over the Caul Fat and let this soak in a bowl for 10 – 15 minutes.
- Prepare your mince meat mixture by breaking down the ribbons of meat and adding in chopped onions, parsley, salt and pepper, and one flat teaspoon of cinnamon. Mix the mince meat thoroughly until combined.
- Once both your Caul Fat and Mince Meat have been prepared, you can begin shaping your Sheftalies. Take your Caul Fat out of the bowl dry by placing on a paper to soak any excess. B
- Cut/tear cal fat squares, roughly 6 x 6 inches in diameter.
- Take a handful of your mince meat mixture and shape it into an oval in your hands (this should be no bigger than the length of your fingers).
- Place your sausage in the centre of your caul fat and wrap the lining around the shefalia encasing it generously.
- Once all your sausages have been wrapped, you’ll want to get them ready to cook. Ideally these should be cooked on a charcoal BBQ grill using metal skewers that pierce the center of the sausage. Cook these for roughly 10-15 minutes on each side until the caul fat becomes a healthy dark brown colour.
A delicious savoury Mediterranean meal, filled with flavour! You cannot go wrong with a plateful of Sheftalies.
If you try out the recipe, let me know how it turns out in the comments below!
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