Sheftalia Cypriot Sausages Recipe :: The Meatwave

Name: Sheftalia Cypriot Sausages Recipe :: The Meatwave
Total time: 60 min
Ingredients: 1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see note above); 1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see note above); 1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see note above); 1 tablespoon kosher salt; 1 cup finely chopped red onion; 1/3 cup packed finely chopped fresh parsley; 2 teaspoons freshly ground black pepper; 1/2 pound caul fat; Greek pocketless pita, warmed, for serving; 1 lemon, cut in half, for serving

meatwave.com

Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of...

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Ingredients

1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see note above)
1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see note above)
1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see note above)
1 tablespoon kosher salt
1 cup finely chopped red onion
1/3 cup packed finely chopped fresh parsley
2 teaspoons freshly ground black pepper
1/2 pound caul fat
Greek pocketless pita, warmed, for serving
1 lemon, cut in half, for serving