Title: Sheftalia (Barbeque Sausages)
Categories: Bbq
Yield: 50 Servings
| | | Karen Mintzias |
| 500 | g | Finely ground fatty pork |
| 500 | g | Finely ground veal or lamb |
| 1 | lg | Onion; finely chopped or- grated |
| 1/2 | c | Finely chopped parsley |
| 2 | ts | Salt |
| 250 | g | Panna (caul fat from pig) |
Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper. Dip panna into a bowl of warm water for a minute
or two, remove and carefully open out a piece at a time, laying it out flat
on work surface. Cut with kitchen scissors into pieces about 10 cm (4
inches) square. Take a good tablespoon of meat mixture and shape into a
thick sausage about 5 cm (2 inches) long. Place towards one edge of piece
of panna, fold end and sides over meat and roll up firmly. Repeat with
remaining ingredients. Thread sausages on flat sword-like skewers, leaving
space between them. Number on each skewer depends on their length. Cook
over glowing charcoal, turning frequently. Do not place too close to heat
as sheftalia must cook fairly slowly so that the inside is well cooked and
the outside nicely browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour. Excessive flaring of
fire can be controlled by a sprinkle of water on the coals. Serve sheftalia
as an appetizer or a main course.