Greek Sausage: Sheftalia Good Recipes

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Greek Sausage: Sheftalia

"Nice change to devour at a barbecue. Crispy seasoned sausages with a pleasing taste. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add lots of lemon. Yummy."

Ingredients :

1 pound floor pork
1 large onion, finely chopped
half cup finely chopped clean parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
half pound caul fat
10 skewers

Instructions :

Prep : 1H	Cook : 3M	Ready in : 2H

In a medium bowl, blend collectively the floor pork, onion, parsley, salt and pepper.
Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and hold submerged for 1 minute to scrub. Rinse in cold water. Carefully open up the caul fat on a smooth work surface, and cut into four inch (10 cm) squares.
Place a small compressed handful of the sausage close to the edge of one rectangular. Fold the perimeters over, and roll up firmly. Repeat with ultimate meat and fats until you have approximately 10 sausages.
Prepare a charcoal grill for excessive warmness. Place sausages onto skewers.
Grill the sausages for 20 mins, turning regularly until the outside is crispy and darkish, and the internal is no longer purple.

Notes :

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