Cypriot
Sheftalia
Cypriot pork and parsley sausages
Juicy Cypriot pork parcels seasoned with onion, parsley and cinnamon, wrapped in caul fat and grilled.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Sheftalia
Ingredients
Main
Method
- 1
Mix the pork with onion, parsley, cinnamon, pepper and salt until tacky.
- 2
Cut the caul fat into rectangles and wrap each around a short oval of filling.
- 3
Chill the sheftalia for twenty minutes while heating the grill.
- 4
Grill over medium-high heat, turning often, until browned and cooked to 71°C inside.
- 5
Rest briefly and serve with lemon.
Sheftalia are Cypriot skinless sausages wrapped in caul fat, which bastes the seasoned pork as it grills.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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