Cypriot Sausage Sheftalia

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

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

Recipe

• 1 mix all ingredients together (except caul).
• 2 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 .