It’s all in the caul fat! This lamb-and pork-sausage is wrapped in caul fat and cooked over a live fire. The fat’s magic really gets going when the sausages hit the grill. Although they may look super charred, the interior is tender and juicy – something we can thank all that fat for.
Serves: 6 Prep. time: 40′ Cooks in: 1:30′ Ready in: 2:10′
1 kg pork minced
½ kg lamb minced
250 g onions, finely chopped
2 garlic cloves, crushed
1 tsp pepper
1 tsp salt
1 bunch parsley, finely chopped
1 tbsp spearmint, finely chopped
1/4 tsp cinnamon
1 tbsp extra-virgin olive oil
1 kg caul fat pieces, for wrapping
For the taro root salad
1 large taro root, peeled
1 red onion, halved and chopped
1 celery stalk, chopped
1 cup chopped fresh parsley
4 tbsp extra-virgin olive oil
1 tomato, grated
2 garlic cloves, finely chopped
4 tbsp lemon juice
sea salt, freshly ground black pepper
Sheftalia: Cook onion in a little oil until translucent and fragrant. In a bowl mix cooked onion with the rest of the ingredients except caul fat. Refrigerate for 30 minutes. Lay 1 piece of caul fat on a work surface. Break off about 2 ounces of sausage and form into a cylinder. Roll sausage in caul fat until fully encased, then cut off remaining caul fat. Repeat with remaining fat and sausage mixture.
Cook in live fire or oven grill until cooked through, turning sheftalia every 2-3 minutes, until cooked through. Serve hot with lemon, French fries, yogurt, warm pita bread and a taro root salad.
Taro root salad: Place taro root in a pot with cold salted water and bring to a boil, reduce heat and simmer for 50 minutes or so, or until it is tender. Drain. Cut the taro in half lengthwise and then into chunks about 1½ inches in size. Place in a large serving bowl. Add the rest of the ingredients and season with salt and pepper. Toss carefully. Serve warm or at room temperature with the shaftalia.
Photo: Konstantinos Kafiris – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Κυπριακές σεφταλιές με σαλάτα από κολοκάσι