Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground pork shoulder
- 1 pound ground lamb shoulder or leg
- 1/4 pound pork fatback, rind removed and fat finely chopped
- 1 large onion, finely chopped
- 1/2 cup finely chopped fresh parsley leaves
- 2 teaspoons salt
- Freshly ground black pepper to taste
- 1/2 pound pork caul fat
Directions
1. In a large bowl, knead together the pork shoulder, lamb, fatback, onion, parsley, salt, and pepper thoroughly and form into small egg-size shapes, slightly flattened.
2. Carefully unravel the caul fat and stretch it out over your work surface. Cut into as many 4- to 5-inch squares as you can. Place a small flattened size piece of the sausage mixture on each square and wrap it into a neat little package, shaping it with the palms of your hand. Let the sheftalia rest in the refrigerator for 4 hours.
3. The sheftalia can be frozen for up to 4 months at this point or you can grill them. Prepare a hot charcoal fire or preheat a gas grill for 20 minutes on high. Grill the sheftalia until golden brown, about 20 to 30 minutes, moving them around the grill to avoid flare-ups.
Category:Cyprian Recipes
Category:Cyprian Appetizers