1 karen mintzias
500 g finely ground fatty pork
500 g finely ground veal or lamb
1 large onion, finely chopped or- grated
1/2 cup finely chopped parsley
2 tsp salt
250 g 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 or a main course.
Serves: 50
Recipe Categories: Greek; Meat; Sausage
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