Grilled Cypriot Sausage

== Description ==
== Ingredients ==
* 1 	pound ground Pork shoulder
* 1 	pound ground Lamb shoulder or leg
* 1/4 	pound Pork fatback, rind removed and fat finely chopped
* 1 	large Onion, finely chopped
* 1/2 	cup finely chopped fresh parsley leaves
* 2 	teaspoons salt
* 	Freshly ground black pepper to taste
* 1/2 	pound Pork caul fat
== Directions ==
1. In a large bowl, knead together the Pork shoulder, Lamb, fatback, Onion, parsley, salt, and pepper thoroughly and form into small egg-size shapes, slightly flattened.
2. Carefully unravel the caul fat and stretch it out over your work surface. Cut into as many 4- to 5-inch squares as you can. Place a small flattened size piece of the Sausage mixture on each square and wrap it into a neat little package, shaping it with the palms of your hand. Let the sheftalia rest in the refrigerator for 4 hours.
3. The sheftalia can be frozen for up to 4 months at this point or you can grill them. Prepare a hot charcoal fire or preheat a gas grill for 20 minutes on high. Grill the sheftalia until golden brown, about 20 to 30 minutes, moving them around the grill to avoid flare-ups.
Category:Caul fat Recipes
Category:Cypriot Appetizers
Category:Cypriot Recipes
Category:Lamb Recipes
Category:Pork Recipes
Category:Recipes that need photos
Category:Sausage Recipes