Greek Sausage: Sheftalia

Directions

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.

Share It

Reviews (6)

Your Rating:

41

CJ McD

May. 25, 2006

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

24

jello

Feb. 2, 2011

"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 to en..." See morecase fegatelli (Italian), faggots (English), or pâté (French). Caul fat is also known as Lace Fat."

14

GailandDan

Dec. 14, 2008

"Excellent recipe! We couldn't find caul fat so we stuffed the mixture into sausage casing (same thing maybe?), the resulting Sheftalia were larger than the local Greek restaurant but delicious nonethe..." See moreless."