Description Edit

Ingredients Edit

  • 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 Edit

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.

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