Sheftalia (barbeque sausages)
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Sheftalia (barbeque sausages)
  Greek  
Last updated 6/12/2012 1:22:45 AM. Recipe ID 55528. Report a problem with this recipe.
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      Title: Sheftalia (barbeque sausages)
 Categories: Greek, Meats, Bar-b-q
      Yield: 50 Servings
 
           Karen Mintzias
    500 g  Finely ground fatty pork
    500 g  Finely ground veal or lamb
      1 lg Onion; finely chopped
           -or- grated
    1/2 c  Finely chopped parsley
      2 ts Salt
    250 g  Panna (caul fat from pig)
 
  Combine pork with veal or lamb, onion, parsley, salt and a generous
  grinding of black pepper. 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. Cut with kitchen scissors into
  pieces about 10 cm (4 inches) square. Take a good tablespoon of meat
  mixture and shape into a thick sausage about 5 cm (2 inches) long.
  Place towards one edge of piece of panna, fold end and sides over
  meat and roll up firmly. Repeat with remaining ingredients. Thread
  sausages on flat sword-like skewers, leaving space between them.
  Number on each skewer depends on their length. Cook over glowing
  charcoal, turning frequently. 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. The panna melts
  during cooking, keeping the meat moist and adding flavour. Excessive
  flaring of fire can be controlled by a sprinkle of water on the
  coals. Serve sheftalia as an appetizer or a main course.
 




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Recipe ID 55528 (Apr 03, 2005)

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