Pork Sausages

Cypriot style Pork Sausages with Red Onion and Tomato (Sheftalia)


Type of Dish Main Course


  • 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)


  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.

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