Cypriot style Pork Sausages with Red Onion and Tomato (Sheftalia)
Cypriot
Type of Dish Main Course

Ingredients
- 800 g (2 lbs) minced pork
- 1 onion (finely chopped)
- 50 g (3 Tbsp) Italian parsley (chopped)
- to taste sea salt
- to taste black pepper (freshly ground)
- 200 g (½ lb) pigs caul (crepinette)
- ½ red onion for garnish (finely chopped)
- 1 tomato for garnish (chopped)
- 15 ml (1 Tbsp) Italian parsley for garnish (chopped)
Preparation
- Mix the pork, onion and parsley together in a bowl and season well with salt and black pepper. Divide the mixture into balls slightly bigger than golf balls.
- Next, in your hand form them into a short sausage shape and wrap them with crepinette. They should be about 3cm thick and 6 to 7cm long. Cook them on the BBQ until the crepinette melts and becomes a crispy golden color.
- Serve with a garnish of chopped tomato, Italian parsley and fine dice of raw red onion. Goes particularly well with cold beer.
Further Information
Yield 4
Preparation Time is approxmiately 45 minutes.
Cooking Time is approxmiately 20 minutes.