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Add a photoServings: 12
Ingredients
- 500 gm Finely grnd fatty pork
- 500 gm Finely grnd veal or possibly lamb
- 1 lrg Onion, finely minced or possibly- grated
- 1/2 c. Finely minced parsley
- 2 tsp Salt
- 250 gm Panna (caul fat from pig)
Directions
- Combine pork with veal or possibly lamb, onion, parsley, salt and a generous grinding of black pepper.
- Dip panna into a bowl of hot water for a minute or possibly two, remove and carefully open out a piece at a time, laying it out flat on work surface.
- Cut with kitchen scissors into pcs about 10 cm (4 inches) square.
- Take a good Tbsp. of meat mix and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients.
- Thread sausages on flat sword-like skewers, leaving space between them.
- Number on each skewer depends on their length.
- Cook over glowing charcoal, turning frequently. Don't place too close to heat as sheftalia must cook fairly slowly so which the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or possibly a main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 65 | |
| Calories from Fat 26 | 40% |
| Total Fat 2.85g | 4% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 424mg | 18% |
| Potassium 161mg | 5% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.5g | 0% |
| Protein 8.26g | 13% |
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