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SHEFTALIA (BARBEQUE SAUSAGES) by www.country-cooking.com
500 grams Finely ground fatty pork
500 grams Finely ground veal or lamb
1 large Onion -- finely chopped
grated
1/2 cup Finely chopped parsley
2 teaspoons Salt
250 grams Panna (caul fat from pig)
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
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