Cypriot Sausage Sheftalia

1. 1

   Mix all ingredients together (except caul).

2. 2

   Wash caul in water and vinegar and spread out and cut into 15cm squares and then make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince then refridgerate for at least 4 hours.Then cook slowly over open coals so you dont burn caul.They are ready when they are a deep golden brown.Serve with a lemon .

No nutritional information available.

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