Difference between revisions of "Sheftalia"
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* 250 g panna ([[caul fat]] from pig) | * 250 g panna ([[caul fat]] from pig) | ||
| − | == | + | == Procedures == |
# Combine [[pork]] with [[veal]] or [[lamb]], [[onion]], [[parsley]], [[salt]] and a generous grinding of [[black pepper]]. | # 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. | # 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. | ||
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# Serve sheftalia as an appetizer or a main course. | # Serve sheftalia as an appetizer or a main course. | ||
| − | [[Category:Cypriot | + | [[Category:Cypriot cuisine]] |
| − | [[Category:Cypriot Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Cypriot cuisine]] | ||
| + | [[Category:Meat Recipes]] | ||
[[Category:Barbecue Recipes]] | [[Category:Barbecue Recipes]] | ||
[[Category:Sausage Recipes]] | [[Category:Sausage Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Caul fat Recipes]] | [[Category:Caul fat Recipes]] | ||
| − | [[Category: | + | [[Category:Lamb Recipes]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Ground pork Recipes]] | [[Category:Ground pork Recipes]] | ||
| − | + | ||
[[Category:Sausage Recipes]] | [[Category:Sausage Recipes]] | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Veal Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
Barbequed sausages
Ingredients
- 500 grams finely ground fatty pork
- 500 grams finely ground veal or lamb
- 1 large onion, finely chopped or grated
- ½ cup finely chopped parsley
- 2 tsp salt
- 250 g panna (caul fat from pig)
Procedures
- 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.
