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.
Equipment
- Charcoal or gas grill
- Large mixing bowl
- Chef’s knife
- Instant-read thermometer
Ingredients
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
Instructions
Mix and Shape:
- Mix the pork, lamb, onion, parsley, salt, pepper, and cinnamon gently until evenly combined.
- Shape into 24 short irregular ovals. Wrap each in one piece of caul fat, trimming excess, then chill for 30 minutes.
Grill:
- Heat a grill to medium-high and oil the grate lightly.
- 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:
- Serve hot with pita, tomato, onion if desired, parsley, and lemon.
Notes
- Handle the mixture lightly so the sausages remain tender.
- Caul fat renders during grilling and should not be replaced with ordinary sausage casing.
Nutrition
Calories: 520kcalCarbohydrates: 39gProtein: 31gFat: 27gSaturated Fat: 10gCholesterol: 105mgSodium: 760mgFiber: 4gSugar: 4g