www.sausagemaking.org

A few mentions of Caul Fat elsewhere made me think I should post this recipe.

Sheftalies are like a small hand rolled sausage using caul rather than traditional skins. They are about 2 inces long and about an inch thinnck at most. they are traditionally skewered onto double pronged skewers sideways and cooked over coals in batches of 6-8, or placed into a folding griddle and placed over the coals.. We very rarely would grill them indoors as the taste just isn't the same.


It's very simple. Mix the following ingrediants very well.

Take 1kg of Pork or lamb. (Or half and half)
1 lage wwhite onion coarsley grated.
One bunch of parsley chopped.
1/2 cup fresh breadcrumbs
Salt and pepper

Take the mixture and put a tablespoon onto the edge of a peice of caul. wrap up tightly folding the edges in before rollinto make and even covering and a tight seal.

I have seen some recipies say to add milk but I have never come accross this. It might be a mainland variation.

They are great in pittas with some salad and tahini, or serveed like the kofte on the other thread.

Rgds,
FB

Hey FB...Is there a variation that uses layers of meat in each 'ball'?

I've bought one of these before and it seemed if memory serves me to be pork inside with a lamb outer later.
It was possibly the other way around...This was a very long time ago.

Rob.

Hi Rob,

not that I know of but that doesn't mean someone somewhere doesn't make something like that.

Rgds,
FB

I didn't realise how very basic the recipe was.. Years ago the kebab shops used to sell them along with pastirmas.. I haven't seen either for years in kebab shops.

I thawed and re-packed the caul fat.. not much there really for nearly four quid.

Regards, Paul Kribs