Greek Sausage: Sheftalia

Name: Greek Sausage: Sheftalia
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Mediterranean, European, Greek
Ingredients: 227 grams caul fat; 118 milliliters finely chopped fresh parsley; 454 grams ground pork; 1 large onion, finely chopped; 1 pinch salt and pepper to taste; 1 Tbsp vinegar

The recipe Greek Sausage: Sheftalia could satisfy your Mediterranean craving in approximately 2 hours. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 108g of fat, and a total of 1084 calories. This recipe serves 3. It works well as a main course. Head to the store and pick up salt and pepper, caul fat, onion, and a few other things to make it today.

Instructions

In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.

Ingredients you will need

Salt And Pepper

Ground Pork

Parsley

Onion

Equipment you will use

Bowl

Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.

Ingredients you will need

Vinegar

Water

Dip

Equipment you will use

Bowl

Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.

Ingredients you will need

Sausage