Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy.

GRACE

Gallery

Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.

    Advertisement
  • 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.

Nutrition Facts

1070 calories; protein 27.7g 55% DV; carbohydrates 5.7g 2% DV; fat 103.4g 159% DV; cholesterol 160.4mg 54% DV; sodium 97.1mg 4% DV. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2006
What is caul fat and where can I find it? What would be a good substitution? Used pork fat.:) Read More
(46)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/25/2006
What is caul fat and where can I find it? What would be a good substitution? Used pork fat.:) Read More
(46)
Rating: 4 stars
02/02/2011
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 to encase fegatelli (Italian) (English) or pâté (French). Caul fat is also known as Lace Fat. Read More
(30)
Rating: 5 stars
08/09/2010
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. Read More
(17)
Advertisement
Rating: 5 stars
12/14/2008
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 nonetheless. Read More
(15)
Rating: 5 stars
05/05/2010
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! Read More
(14)
Rating: 5 stars
06/24/2005
Great recipe! Easy and fast. Makes a great side dish or along with french fries and a salad a light meal. Read More
(13)
Advertisement
Rating: 5 stars
05/14/2014
Wonderfull recipe I m cooked without caul fat and was flavor full I add some mint leaves chopped! Read More
(3)
Advertisement