Sheftaliés: Cypriot parsley and onion sausages
Units
Temperature
Servings
Ingredients
- 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
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.