Cypriot Sausage Sheftalia - cooking recipe

Ingredients

1 kg pork mince
1 kg ground lamb
250 g pork fat, diced finely
500 g pork caul (fat strips ask butcher)
2 large onions, diced
1 cup chopped parsley
salt and pepper

Preparation

Mix all ingredients together (except caul).
Wash caul in water and vinegar and spread out and cut into 15cm squares and then make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince then refridgerate for at least 4 hours.Then cook slowly over open coals so you dont burn caul.They are ready when they are a deep golden brown.Serve with a lemon .