Cypriot Sheftalia

Sheftalia are Cypriot grilled sausages whose seasoned minced meat is wrapped in caul fat rather than a standard casing.

This version combines pork and lamb, chills the shaped sausages, and grills them over steady medium-high heat.

Turn them often so the caul fat renders gradually without scorching.

Serving Suggestions

Serve with warm pita, tomatoes, onion, parsley, lemon, and a simple village salad.

Recipe Notes

Shape several hours ahead and refrigerate covered; cook thoroughly before serving.

Cypriot Sheftalia

Cypriot caul-fat-wrapped pork and lamb sausages grilled until browned and juicy.

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Prep Time 35 minutes mins

Cook Time 18 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 23 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Cypriot

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Sheftalia

• 1 lb ground pork 80 percent lean
• 1 lb ground lamb
• 1 large yellow onion finely chopped
• 1/2 cup flat-leaf parsley finely chopped
• 1 1/2 tsp fine salt
• 1 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1 lb caul fat rinsed and cut into 24 pieces

To Serve

• 6 whole pita breads warmed
• 2 medium tomatoes cut into wedges
• 2 whole lemons cut into wedges

Equipment

• Charcoal or gas grill
• Large mixing bowl
• Chef’s knife
• Instant-read thermometer

Method

 

Mix and Shape:

1. Mix the pork, lamb, onion, parsley, salt, pepper, and cinnamon gently until evenly combined.
2. Shape into 24 short irregular ovals. Wrap each in one piece of caul fat, trimming excess, then chill for 30 minutes.

Grill:

1. Heat a grill to medium-high and oil the grate lightly.
2. Grill the sheftalia for 12 to 18 minutes, turning often, until naturally browned and the centers reach 160°F (71°C). Rest for 5 minutes.

Serve:

1. Serve hot with pita, tomato, onion if desired, parsley, and lemon.

Nutrition

Calories: 520kcalCarbohydrates: 39gProtein: 31gFat: 27gSaturated Fat: 10gCholesterol: 105mgSodium: 760mgFiber: 4gSugar: 4g

Notes

• Handle the mixture lightly so the sausages remain tender.
• Caul fat renders during grilling and should not be replaced with ordinary sausage casing.

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