Sheftalia
Cypriot Sausage
These are lovely and worth making
Ingredients (to make 36)
1Kg pork mince
75g dried bread crumbs
1tsp (teaspoon) dried cinammon
1 bunch of parsley - finely chopped
1 onion - finely chopped
salt & pepper
Pork caul to wrap them buy from frozen food cabinet & defrost before using. To be honest I use casings as I have them handy.
Method
Mix all the ingredients together in a large bowl while dipping your hands in cold water to produce a moist mixture (a bit like sausage stuffing meat).
Take a small amount of the mixture and mould it into shape in your hand.
Cut the caul and wrap around the moulded shape.
Allow the completed sheltalia to rest in the fridge for 3 or 3 hours before cooking.
Cook slowly under the grill (to make sure they cook through)
Can also be frozen and kept for a month in the freezer.
