Introduction

Sheftalia is a traditional Cypriot sausage made from a mixture of minced pork and lamb, flavoured with fresh herbs and spices, and wrapped in caul fat (the lace-like membrane that surrounds the internal organs of animals). These sausages are typically grilled to perfection, resulting in a juicy, flavourful dish that is often enjoyed with pita bread, lemon wedges, and fresh vegetables. Sheftalia is a popular item at barbecues and a favourite in Cypriot cuisine.

Ingredients

Serves Approximately: 15 – 20 Sheftalia

• Minced Pork: 500 grams (about 1.1 pounds)
• Minced Lamb: 500 grams (about 1.1 pounds)
• Onion: 1 large, finely chopped
• Parsley: 1/2 cup, finely chopped
• Salt: 1 teaspoon
• Black Pepper: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Caul Fat: Enough to wrap the mixture, soaked in water and rinsed

Equipment

• • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Grill or Grill Pan
  • Skewers (if grilling on a barbecue)
  • Foil (optional, for grilling)

Instructions

1. Prepare the Ingredients:

• • In a large mixing bowl, combine the minced pork and lamb.
  • Add the finely chopped onion, parsley, salt, pepper, and ground cinnamon. Mix well until all ingredients are evenly distributed.

 2. Shape the Sheftalia:

• • Take a small amount of the meat mixture and form it into a small sausage shape, about 2 inches long and 1 inch thick.
  • Lay a piece of caul fat flat on the cutting board and place the sausage in the centre. Wrap the caul fat around the sausage, trimming any excess fat.

 3. Preheat the Grill:

• • Preheat your grill or grill pan to medium-high heat. If using a barbecue, you can thread the sheftalia onto skewers to make grilling easier.

4. Grill the Sheftalia:

• • Place the sheftalia on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until they are browned and cooked through. The internal temperature should reach at least 160°F (71°C).

5. Serve:

• • Serve the sheftalia hot with warm pita bread, lemon wedges, and a side of fresh vegetables or salad.

Tips

• Caul Fat: Ensure the caul fat is well-rinsed and soaked in water to remove any impurities before using it to wrap the sausages.
• Herbs and Spices: Feel free to add other herbs and spices to the mixture, such as mint or oregano, to customise the flavour.
• Grilling Method: If you don’t have a grill, you can cook the sheftalia in a hot skillet or bake them in the oven at 375°F (190°C) until cooked through.
• Serving Suggestions: Sheftalia pairs well with tzatziki, hummus, or a simple Greek salad.