Episode Recipes
Sheftalia (Cypriot Sausages) with Garlic Yoghurt & Lemon
COOK TIME: 1 hr 30 mins
SERVES: 24
Jacqui Cypriot pork, onion and parsley sausages wrapped in caul fat and grilled until crisp and charred, served with garlic yoghurt, lemon and warm flatbread.
Ingredients List
Sheftalia
To serve
Caul fat
Garlic yoghurt and lemon sauce
Method
- Clean the caul fat first. Soak it in a bowl or sink of cold water with a good splash of vinegar, swish it around, then drain. Repeat a few times with fresh water and vinegar until it is clean and smells fresh, then drain well in a colander. Gently unfold it and cut into roughly 10cm squares. It tears easily, so handle it gently.
- Prepare the onion: pulse the onions in a food processor, using short on-off bursts, until they are in small chunky pieces, not a wet mush. If there is any pooled liquid, tip it off or give them a quick squeeze so the mix is not wet.
- Make the filling: combine the pork mince, onion, parsley, cinnamon, salt, pepper and egg white. Mix well with your hands until it comes together. The egg white helps bind it.
- Shape into small sausage-shaped portions, about 65g each.
- Lay a piece of caul fat flat on a bench. Place a portion of the mince mixture a third of the way up, fold it over, wrap in the sides and enclose it in a neat parcel and sausage shape, seam-side down. Wrap them snug so they hold together on the grill.
- Grill on a medium flat grill (or over coals), turning regularly, until deep golden, crisp and cooked all the way through, about 12 to 15 minutes. Do not rush the heat: medium lets them cook through before the caul catches. Rest a few minutes.
- Make the sauce: whisk the yoghurt, grated garlic, lemon juice and zest, olive oil and a pinch of salt (add the mint if using).
- Warm the flatbread on the grill.
- Pile the sheftalia onto a platter with lemon wedges, sliced onion and parsley. Serve with the garlic yoghurt and lemon sauce and warm flatbread for wrapping.
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