Sheftalia is a Cypriot skinless sausage wrapped in caul fat and made with ground pork, lamb or beef, onions, parsley, and mint. It is grilled and served with pita bread, Greek salad, or french fries.
Sheftalia is a type of Cypriot sausage, meaning sausage originally from Cyprus. It’s considered a crepinette, or skinless sausage, because it doesn’t use traditional pork casings. Instead, sheftalia is wrapped in caul fat — sometimes called lace fat — the fatty membrane of the stomach of pigs. Though rarely seen elsewhere, sheftalia is commonly found in Cyprus restaurants, served with pita bread.
Ground pork, usually shoulder, is always included in sheftalia. Ground lamb or beef can also be combined with pork. The back of the pork fat can also be added for additional flavoring.
Even though caul fat is readily available in Cyprus grocery stores, it is not usually stocked in most European or American groceries. Butchers should be able to order it if asked, however. Lamb suet, a fat commonly found around the kidneys, can also be used in place of caul fat.
Onions, parsley and mint are usually included in sheftalia. Garlic and lemon juice can also be included. Cinnamon, salt and pepper are normally the only spices used to flavor the dish, although some versions may omit the cinnamon. You can also add bread crumbs, pre-made or hand made with fresh bread.
To make sheftalia, meat, vegetables, herbs and seasonings are mixed together. The mixture is then chilled for half an hour to combine the flavours. Meanwhile, the caul fat is gently unraveled and cut into small squares. This thin membrane is extremely fragile, so care must be taken when handling. The shortening can be dipped in lemon juice and then rinsed before use, but most versions do not dip the shortening caul first.
Once cooled, the meat mixture is shaped into small ovals, approximately the size of large meatballs. Each oval is placed on a cut piece of fat and then wrapped tightly. Some versions chill the complete sheftalia for several hours before cooking. The sausages can also be frozen for up to four months.
To cook sheftalia, the small sausages are skewered, usually on a double skewer to keep them from rolling. Then, they are grilled, normally over charcoal, until brown. The fat in the casings melts in the heat, adding flavor to the meat inside.
Sheftalia is traditionally served with Greek salad or french fries. It can also be served on pita bread with onions, tomatoes, parsley and cucumbers. These sausages are suitable as part of a main course or starter and can be garnished with chopped parsley and fresh lemon juice.
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