Grilled Cypriot Sausage

Cypriot Sausage Recipe from Cyprus - Delicious Blend of Pork, Lamb, Onion, and Parsley

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Grilled Cypriot Sausage, also known as Sheftalia, is a traditional Cypriot dish that is popular for its delicious flavors and juicy texture. This recipe combines ground pork and lamb with a blend of spices and herbs, wrapped in caul fat and grilled to perfection.

History

Sheftalia has been a staple in Cypriot cuisine for centuries, with its origins dating back to the Ottoman Empire. The dish was traditionally made with a combination of ground pork and lamb, mixed with herbs and spices, and wrapped in caul fat before grilling. Today, Sheftalia is enjoyed as a popular street food and is often served at family gatherings and celebrations.

Ingredients

1 lb (454 g) ground pork shoulder
1 lb (454 g) ground lamb shoulder or leg
0.25 lb (113 g) pork fatback, with rind removed and fat finely chopped
1 large onion, finely chopped
0.5 cup finely chopped fresh parsley leaves
2 tsp salt
Freshly ground black pepper to taste
0.5 lb (227 g) pork caul fat

How to prepare

1. In a large bowl, thoroughly knead together the Pork shoulder, Lamb, fatback, Onion, parsley, salt, and pepper. Form the mixture into small egg-sized shapes, slightly flattened.
2. Carefully unravel the caul fat and stretch it out over your work surface. Cut it into as many 4- to 5-inch squares as possible. Place a small flattened piece of the Sausage mixture on each square and wrap it into a neat package, shaping it with your palms. Let the sheftalia rest in the refrigerator for 4 hours.
3. At this point, the sheftalia can be frozen for up to 4 months or grilled. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes. Grill the sheftalia until they turn golden brown, approximately 20 to 30 minutes. Move them around the grill to avoid flare-ups.

Variations

You can add minced garlic or dried oregano to the meat mixture for extra flavor.
Substitute ground beef or chicken for the pork and lamb for a different twist on the recipe.
Add diced tomatoes or bell peppers to the meat mixture for a pop of color and freshness.

Cooking Tips & Tricks

Make sure to thoroughly knead the meat mixture to ensure that all the ingredients are well combined.

- Let the sheftalia rest in the refrigerator for at least 4 hours to allow the flavors to meld together.

- Grill the sheftalia over a hot charcoal fire or preheated gas grill to achieve a nice charred exterior and juicy interior.

- Move the sheftalia around the grill to avoid flare-ups and ensure even cooking.

Serving Suggestions

Grilled Cypriot Sausage can be served with a side of fresh salad, grilled vegetables, or pita bread. It pairs well with tzatziki sauce or a squeeze of lemon juice.

Cooking Techniques

Grill the sheftalia over direct heat, turning occasionally, until they are cooked through and have a nice charred exterior.

Ingredient Substitutions

If you cannot find caul fat, you can use bacon strips to wrap the sausage mixture before grilling.

Make Ahead Tips

You can prepare the sheftalia mixture ahead of time and refrigerate it for up to 24 hours before grilling.

Presentation Ideas

Serve the grilled sheftalia on a platter with a garnish of fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Grilled Cypriot Sausage pairs well with a glass of red wine, such as a Cypriot Maratheftiko or a Greek Xinomavro.

Storage and Reheating Instructions

Leftover grilled sheftalia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Grilled Cypriot Sausage contains approximately 250 calories.

Carbohydrates

Each serving of Grilled Cypriot Sausage contains approximately 2 grams of carbohydrates.

Fats

Each serving of Grilled Cypriot Sausage contains approximately 20 grams of fats.

Proteins

Each serving of Grilled Cypriot Sausage contains approximately 15 grams of proteins.

Vitamins and minerals

Grilled Cypriot Sausage is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains pork and lamb, which may be allergens for some individuals.

Summary

Grilled Cypriot Sausage is a flavorful and protein-rich dish that is relatively high in fats and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

Grilled Cypriot Sausage, or Sheftalia, is a delicious and traditional Cypriot dish that is perfect for grilling. With a blend of ground pork and lamb, herbs, and spices, wrapped in caul fat and grilled to perfection, this dish is sure to be a hit at your next barbecue or family gathering. Enjoy the juicy and flavorful sheftalia with your favorite sides and sauces for a truly satisfying meal.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day in Cyprus, and I was visiting my dear friend Maria. She invited me over for a traditional Cypriot barbecue, and as soon as I arrived, I could smell the tantalizing aroma of grilled meat wafting through the air.

Maria greeted me with a warm hug and a smile, leading me to the backyard where her husband was tending to the barbecue. As I watched him expertly grill up various meats, my mouth began to water with anticipation. But it was the Cypriot sausage that caught my eye - juicy, flavorful, and perfectly grilled to perfection.

I asked Maria about the sausage, and she grinned mischievously before disappearing into the kitchen. Moments later, she emerged with a handwritten recipe card in hand. "This is my secret recipe for Grilled Cypriot Sausage," she said, handing it to me with a wink. "I learned it from my grandmother, who learned it from her grandmother, and so on. It's been passed down through the generations."

I eagerly studied the recipe, taking note of the ingredients and steps involved in making the sausage. It was a simple yet flavorful combination of ground pork, red wine, garlic, and a blend of traditional Cypriot spices. Maria explained that the key to making the sausage taste authentic was to let the flavors marinate overnight before grilling them to perfection.

Over the years, I have made this recipe countless times, each time with a sense of nostalgia and warmth in my heart. It reminds me of that summer day in Cyprus, surrounded by friends and family, sharing delicious food and creating lasting memories.

To me, this recipe is more than just a dish - it is a connection to my heritage, a way to honor my roots and the traditions passed down through generations. It is a reminder of the importance of sharing meals with loved ones, of coming together around the table to enjoy good food and even better company.

As I stand in my own kitchen now, preparing the Grilled Cypriot Sausage for my own family, I can't help but smile at the memories it evokes. The sizzle of the sausage on the grill, the aroma of garlic and spices filling the air, the laughter and chatter of loved ones gathered around - these are the moments that make life truly special.

And as I take my first bite of the juicy, flavorful sausage, I am transported back to that summer day in Cyprus, feeling grateful for the recipe that has brought me so much joy and connection throughout the years. I may have learned to make it from my dear friend Maria, but in a way, this recipe has always been a part of me, a thread connecting me to my past and guiding me into the future.