It’s all in the caul fat! This lamb-and pork-sausage is wrapped in caul fat and cooked over a live fire. The fat’s magic really gets going when the sausages hit the grill. Although they may look super charred, the interior is tender and juicy – something we can thank all that fat for.
Serves: 6 Prep. time: 40′ Cooks in: 1:30′ Ready in: 2:10′
Ingredients
1 kg pork minced
½ kg lamb minced
250 g onions, finely chopped
2 garlic cloves, crushed
1 tsp pepper
1 tsp salt
1 bunch parsley, finely chopped
1 tbsp spearmint, finely chopped
1/4 tsp cinnamon
1 tbsp extra-virgin olive oil
1 kg caul fat pieces, for wrapping
For the taro root salad
1 large taro root, peeled
1 red onion, halved and chopped
1 celery stalk, chopped
1 cup chopped fresh parsley
4 tbsp extra-virgin olive oil
1 tomato, grated
2 garlic cloves, finely chopped
4 tbsp lemon juice
sea salt, freshly ground black pepper
Method
Step 1
Sheftalia: Cook onion in a little oil until translucent and fragrant. In a bowl mix cooked onion with the rest of the ingredients except caul fat. Refrigerate for 30 minutes. Lay 1 piece of caul fat on a work surface. Break off about 2 ounces of sausage and form into a cylinder. Roll sausage in caul fat until fully encased, then cut off remaining caul fat. Repeat with remaining fat and sausage mixture.
Step 2
Cook in live fire or oven grill until cooked through, turning sheftalia every 2-3 minutes, until cooked through. Serve hot with lemon, French fries, yogurt, warm pita bread and a taro root salad.
Step 3
Taro root salad: Place taro root in a pot with cold salted water and bring to a boil, reduce heat and simmer for 50 minutes or so, or until it is tender. Drain. Cut the taro in half lengthwise and then into chunks about 1½ inches in size. Place in a large serving bowl. Add the rest of the ingredients and season with salt and pepper. Toss carefully. Serve warm or at room temperature with the shaftalia.
Photo: Konstantinos Kafiris – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Κυπριακές σεφταλιές με σαλάτα από κολοκάσι
