Greek Sausage: Sheftalia
Description
This recipe for Greek sausage, sheftalia, makes seasoned pork sausages with caul fat. Serve in pitas with tomato, parsley, onion, cucumber, and tahini.
Ingredients
•
1 pound ground pork
•
1 large onion, finely chopped
•
1/2 cup finely chopped fresh parsley
•
1 pinch salt and pepper to taste
•
1 tablespoon vinegar
•
1/2 pound caul fat
•
10 skewers
Directions
1
Combine ground pork, onion, parsley, salt, and black pepper in a medium bowl.
2
Fill a bowl with warm water; add vinegar. Place caul fat in vinegar water, keep submerged for 1 minute. Rinse in cold water, then place on a clean work surface. Carefully open caul fat; cut into 4-inch squares.
3
Place a small compressed handful of sausage mixture near edge of 1 fat square; fold sides over sausage mixture and roll up firmly. Repeat with remaining sausage mixture and fat squares until you have about 10 sausages.
4
Prepare a charcoal grill for high heat. Place sausages onto skewers.
5
Cook on the preheated grill until outsides are crispy and dark and insides are no longer pink, 20 minutes, turning frequently.