Sheftalia (Cypriot Lamb And Pork Sausage) Recipe Recipe

Name: Sheftalia (Cypriot Lamb And Pork Sausage) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see note); 1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see note); 1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see note); 1 tablespoon kosher salt; 1 cup finely chopped red onion; 1/3 cup packed finely chopped fresh parsley; 2 teaspoons freshly ground black pepper; 1/2 pound caul fat (see note); Greek pocketless pita, warmed, for serving; 1 lemon, cut in half, for serving

Servings: persons

1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see note)
1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see note)
1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see note)
1 tablespoon kosher salt
1 cup finely chopped red onion
1/3 cup packed finely chopped fresh parsley
2 teaspoons freshly ground black pepper
1/2 pound caul fat (see note)
Greek pocketless pita, warmed, for serving
1 lemon, cut in half, for serving

1
Place lamb, pork, and fatback in a large bowl. Add salt and toss to coat evenly. Place in refrigerator until chilled, at least 30 minutes. Place meat grinder parts, including medium and small dies, in freezer to chill.
2
Grind meat and fat through meat grinder fitted with a medium die. Switch to small die and grind meat mixture once more.
3
Place ground meat in large mixing bowl. Add onion, parsley, and black pepper to meat mixture. Using a large spoon or hands, mix sausage until all ingredients are thoroughly distributed.
4
Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
5
Lay 1 piece of caul fat on a work surface. Break off about 2 ounces of sausage and form into a cylinder. Place sausage 1-inch from top edge of caul fat. Fold top edge over sausage, followed by both sides. Roll sausage in caul fat until fully encased, then cut off remaining caul fat. Repeat with remaining caul fat and sausage mixture.
6
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
7
and
8
the grilling grate. Grill sausages over medium-high direct heat until they register 160u00b0F on an instant-read thermometer when inserted into center. Let rest for 5 minutes. Serve immediately with warm pita and lemon halves.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see note), 1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see note), 1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see note), 1 tablespoon kosher salt, and more.

Yes, Sheftalia (Cypriot Lamb And Pork Sausage) Recipe 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.

Sheftalia (Cypriot Lamb And Pork Sausage) Recipe

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