Sheftalia

== Description ==
Barbequed sausages
== Ingredients ==
* 500 grams finely ground fatty pork
* 500 grams finely ground veal or lamb
* 1 large onion, finely chopped or grated
* ½ cup finely chopped parsley
* 2 tsp salt
* 250 g panna (caul fat from pig)
== Directions ==
# Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
# Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface.
# Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
# Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
# Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly.
# Repeat with remaining ingredients.
# Thread sausages on flat sword-like skewers, leaving space between them.
# Number on each skewer depends on their length.
# Cook over glowing charcoal, turning frequently.
# Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
# The panna melts during cooking, keeping the meat moist and adding flavour.
# Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
# Serve sheftalia as an appetizer or a main course.
Category:Cypriot Appetizers
Category:Cypriot Meat Dishes
Category:Barbecue Recipes
Category:Sausage Recipes
Category:Onion Recipes
Category:Caul fat Recipes
Category:Ground lamb Recipes
Category:Ground pork Recipes
Category:Recipes that need photos
Category:Sausage Recipes
Category:Ground veal Recipes
Category:Turkish Meat Dishes