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Sheftaliés: Cypriot parsley and onion sausages
Juicy Cypriot pork sausages seasoned with onion and parsley, wrapped in caul fat, and grilled until smoky and crisp.
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 700 g coarsely minced pork shoulder rounded
- 250 g onion, very finely chopped rounded
- 45 g flat-leaf parsley, chopped rounded
- 10 g fine salt rounded
- 4 g black pepper rounded
- 2 g ground cinnamon, optional regional note rounded
- 350 g caul fat, rinsed rounded
- 6 pita breads rounded
- 3 tomatoes, sliced, for serving rounded
- 100 g onion, thinly sliced, for serving rounded
- 10 g flat-leaf parsley, leaves, for serving rounded
- 2 lemons rounded
Method
- Mix pork, onion, parsley, salt, pepper, and cinnamon thoroughly. Chill 45 minutes.
- Rinse caul fat in cold water with a little lemon, drain, and spread flat. Cut into roughly 12 cm squares.
- Shape the pork into eighteen short sausages. Wrap each snugly in caul fat, trimming heavy overlap.
- Grill over medium charcoal for 12 to 18 minutes, turning regularly, until crisp outside and 71°C at the centre. A grill pan holds about six at a time, so work in batches and keep the cooked ones warm.
- Rest 5 minutes, then serve in warm pita with the sliced tomato and onion, the parsley leaves, and a squeeze of lemon.
Notes
- Caul fat bastes the leaner meat and creates the defining crisp casing; ordinary sausage skin is not equivalent.
- Oven route: roast on a rack at 220°C for about 20 minutes, then broil briefly.
Sources consulted
Good with
- Cypriot baklava with almonds, walnuts, and citrus
- Greek salad with sardines
- Patates antinahtes: Cypriot cracked coriander potatoes
- Soft Greek pita: pocketless and stovetop-cooked
Sources consulted
From Christoph Mayer