CYPRIOT SAUSAGES “SHEFTALIES” - STAVROS' KITCHEN - CYPRIOT AND GREEK CUISINE

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CYPRIOT SAUSAGES “SHEFTALIES” - INGREDIENTS

Caul fat for wrapping
1 kilo minced pork
1 cup bread crumbs
1 cup of white and red onions
1 cup flat parsley
1 teaspoon salt
1 1/2 teaspoon freshly ground pepper
2 teaspoons dried mint
1 teaspoon cinnamon
2 tablespoons olive oil
3 tablespoons lemon juice
4 tablespoons milk

INSTRUCTIONS

In a large bowl, mix the minced pork and all the other ingredients
together until well combined.
On a chopping board carefully unravel the caul fat and stretch it
out. Take some of the filling about the size of a large egg and shape it between the palm of your hands. Place it at the edge of the lace and fold over once and then the outside edges and roll it once more to make a neat little package. You can either thread them on skewers or place them on a wire basket grill to cook on a charcoal. Keep turning them over to cook on all sides.
Serve with chopped cubes of onions, cucumber, tomatoes and plenty of parsley, finishing by squeezing plenty of lemon juice over them. ENJOY!!!!