Greek Sausage: Sheftalia

Greek Sausage: Sheftalia

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"Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy."

Ingredients

2 h {{adjustedServings}} servings 1070 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1070 kcal
  • 53%
  • Fat:
  • 103.4 g
  • 159%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
  2. Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
  3. Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
  4. Prepare a charcoal grill for high heat. Place sausages onto skewers.
  5. Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
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  1. 8 Ratings

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What is caul fat and where can I find it? What would be a good substitution? Used pork fat. :)

Caul fat is the fatty membrane which surrounds internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is often used as a natural sausage casing and...

This is a really good, traditional recipe of Cyprus. In addition to the listed ingredients, I also use cumin (1 tablespoon), which makes the taste even better.