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Cypriot sausages recipe (sheftalia)
Created by Chrys Xipolitas
- Cuisine: Cypriot
- Prep Time: 45 min(s)
- Cook Time: 15 min(s)
- Makes 50
Sheftelia is usually served a mezze. Top with parsley, red onion and a generous squeeze of lemon juice and serve with grilled oiled pita bread.
Level of difficulty: medium
Season: All year round
Ingredients
1 kg coarsely ground pork leg or neck mince4–5 red onions, coarsely chopped
4–5 small bunches parsley, coarsely chopped
1 tbsp salt, or to taste
1 tbsp cracked black pepper, or to taste
washed caul fat (see note)
Preparation
Place the mince, onion and parsley in a large bowl and use hands to mix until well combined. (There should be equal quantities of mince, onion and parsley, so adjust if necessary.) Add the salt and pepper and combine well.Lay a piece of caul fat on a chopping board. Roll a large golf-ball piece of mixture into an oval shape and place on a corner of the caul. Roll and tuck in with your fingers — the caul fat should cover the mince one and a half times. Cut the caul fat and repeat with remaining mince mixture.
Place sheftalia close together on a hot (but not too hot) grill. Lightly season with salt. Cook, turning and seasoning with more salt, for 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.
Note
Caul fat is the thin, fatty and edible membrane surrounding the intestines of an animal. Upon heating, the membrane melts, while still keeping the sausage intact. The butcher should have washed the caul fat, but it’s worth rinsing and soaking it in water again. After soaking in water, drain and soak in vinegar or white wine to remove the smell of blood.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Cypriot sausages recipe (sheftalia) then browse more Cypriot recipes, appetiser recipes, meat recipes, entertaining recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
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Comments (3)
23 Mar 2013 09:29 AEST
Joanne
Taringa
Amazing Cypriot Dish
A few points:
- I always add a touch of cinnamon and nutmeg to my recipie.
- A good tip is to fry off a bit of the mixture in a pan to check the seasoning while cooking
- caul fat is almost impossible to find, i live in Brisbane and had to phone around extensively until i found somewhere, and many didn't even know what it was. Now that i have some i freeze it until i need it, it keeps for ages
Try this recipe - it's heaven on a plate!
Agree(0 people agree)
Disagree(0 people disagree)
10 Mar 2013 07:08 AEST
YASAR DUYAL
DANDENONG
TURKISH CYPRIOTS UNDEREPRESENTED
Hi there,
I am Turkish Cypriot background and out of 11 guests you only had ONE Turkish Cypriot. Well done SBS! People deserve to know that Sheftali Kebabi as in Greek Sheftalia like many dishes sold to the world as Greek is actually Turkish. It has a story behind it which the show did not tell (six billion stories still counting remember??). Sheftali is Turkish word and the story comes from a well-known Turkish Cypriot chef (sef in Turkish) who lived in Cyprus in 17th century. Hence, sef+ Ali.
28 Feb 2013 10:08 AEST
William
Leichhardt
Delicious, a must try.
Admittedly I haven't used this recipe but having visited Cyprus in September 2012 I had this dish and it is one that is definitely worth having. Do not be put off by the caul fat, it's not too noticible, especially when you wrap it in bread. In fact when I was having it i didn't even know, I was actually thinking it had some sort of cheese on it.
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