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Member recipe

Sheftalia Sausage

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(2 ratings)

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Serves 1 - 10 Pieces

A Greek Cypriot sausage recipe I picked up whilst serving in the RAF in Cyprus.

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  • 500g minced pork
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 tablespoons parsley, finely chopped
  • 1 slice of bread, remove crust and soak in 2 tablespoons of water
  • 1 teaspoon salt
  • teaspoon pepper
  • teaspoon ground cinnamon
  • 1 peice of Caul fat
  • 1 lemon, the juice of


    1. Wash the caul fat well under running cold water and place it in a bowl, add the lemon juice and leave for 10-15 minutes. Rinse and let it drain.
    2. In a medium sized bowl add the meat, onions, garlic, parsley, salt, pepper, cinnamon. Squeeze any excess water from the bread and add this to the rest of the ingredients. Mix thoroughly.
    3. Lay out the caul fat flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture in every piece of caul fat, fold in the outside edges and roll.
    4. Thread a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer 4-5 sheftalia widthwise. Place the sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15 minutes turning them from time to time until they are cooked thorougly.

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11th Jul, 2014
Fantastic recipe, easy and authentic. I lived in Cyprus for many years and was really pleased that these came out so well. I made them for a themed party and we had some Greek guests who loved them!
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