How To Make Sheftalia, The Ultimate Cypriot Sausage

Name: How To Make Sheftalia, The Ultimate Cypriot Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1/4-inch-thick) slices of Spanish or sweet onion; extra-virgin olive oil; Kosher salt and cracked black pepper; 8 ounces ground beef; 4 ounces ground pork; 1 tablespoon Dijon mustard; 1 teaspoon ground coriander (optional); 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped dill; 1 scallion, green part only, finely chopped; 1 teaspoon dry Greek oregano; 1 tablespoon garlic, mashed into a puree; About 2 ounces pork caul fat; Serve with lemon wedges and extra-virgin olive oil, or tzatziki; 1 tablespoon chopped fresh herbs such as dill, parsley and/or chives

Servings: persons

2 (1/4-inch-thick) slices of Spanish or sweet onion
extra-virgin olive oil
Kosher salt and cracked black pepper
8 ounces ground beef
4 ounces ground pork
1 tablespoon Dijon mustard
1 teaspoon ground coriander (optional)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
1 scallion, green part only, finely chopped
1 teaspoon dry Greek oregano
1 tablespoon garlic, mashed into a puree
About 2 ounces pork caul fat
Serve with lemon wedges and extra-virgin olive oil, or tzatziki
1 tablespoon chopped fresh herbs such as dill, parsley and/or chives

1
Brush the onion slices with a little oil and season with kosher salt and pepper.
2
On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked.
3
Separate into rings and finely chop.
4
In a bowl, combine the onion, beef, pork, mustard, coriander, parsley, dill, scallion, oregano and garlic puree.
5
Season liberally with kosher salt and pepper.
6
With clean hands, combine the mixture evenly, and form six football-shaped sausages.
7
Wrap each sausage in a single layer of caul fat, trimming off any extra bits and pieces.
8
If you like, refrigerate, uncovered, for a couple of hours; this will help dry the surface and give you an even better sear on the grill.
9
Preheat a charcoal or gas grill, or a ridged cast-iron grill pan, until hot.
10
Brush the sausages lightly with a little olive oil and season with salt and pepper.
11
Grill until firm and char-marked.
12
Transfer the meat to a plate and drizzle with some lemon juice and extra-virgin olive oil, or top with a spoonful of tzatziki.
13
Scatter with chopped fresh herbs.
14
Skewer sausages lengthwise after grilling, for a fantastic meze.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (1/4-inch-thick) slices of Spanish or sweet onion, extra-virgin olive oil, Kosher salt and cracked black pepper, 8 ounces ground beef, and more.

Yes, How To Make Sheftalia, The Ultimate Cypriot Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!