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

1. 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.
2. 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.
3. 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.