Sheftalia

Description
Barbequed sausages

Ingredients

 * 500 grams finely ground fatty pork
 * 500 grams finely ground veal or lamb
 * 1 large onion, finely chopped or grated
 * ½ cup finely chopped parsley
 * 2 tsp salt
 * 250 g panna (caul fat from pig)

Directions

 * 1) Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
 * 2) 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.
 * 3) Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
 * 4) Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
 * 5) Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly.
 * 6) Repeat with remaining ingredients.
 * 7) Thread sausages on flat sword-like skewers, leaving space between them.
 * 8) Number on each skewer depends on their length.
 * 9) Cook over glowing charcoal, turning frequently.
 * 10) 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.
 * 11) The panna melts during cooking, keeping the meat moist and adding flavour.
 * 12) Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
 * 13) Serve sheftalia as an appetizer or a main course.