Ingredients2 h servings 1070 cals
- In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
- Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
- Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
- Prepare a charcoal grill for high heat. Place sausages onto skewers.
- Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
Per Serving: 1070 calories; 103.4 g fat; 5.7 g carbohydrates; 27.7 g protein; 160 mg cholesterol; 97 mg sodium. Full nutrition
ReviewsRead all reviews 7
What is caul fat and where can I find it? What would be a good substitution? Used pork fat. :)
Caul fat is the fatty membrane which surrounds internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is often used as a natural sausage casing and...
This is a really good, traditional recipe of Cyprus. In addition to the listed ingredients, I also use cumin (1 tablespoon), which makes the taste even better.
Excellent recipe! We couldn't find caul fat so we stuffed the mixture into sausage casing (same thing maybe?), the resulting Sheftalia were larger than the local Greek restaurant but delicious n...
Our Greek community of friends regularly enjoy sheftalia. This photo was from the ones we cooked while camping at the beach. They are delicious when grilled over mesquite wood!
Great recipe! Easy and fast. Makes a great side dish or, along with french fries and a salad, a light meal.