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| Greek Sausage: Sheftalia |
"Nice exchange to eat at a barbeque. Crispy pro sausages with a pleasant flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add masses of lemon. Yummy."
Ingredients :
- 1 pound ground pork
- 1 big onion, finely chopped
- half cup finely chopped sparkling parsley
- 1 pinch salt and pepper to taste
- 1 tablespoon vinegar
- half of pound caul fat
- 10 skewers
Instructions :
| Prep : 1H | Cook : 3M | Ready in : 2H |
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- In a medium bowl, mix collectively the floor pork, onion, parsley, salt and pepper.
- Fill a bowl with warm water, and upload the vinegar. Dip the caul fats into the water, and maintain submerged for 1 minute to scrub. Rinse in cold water. Carefully open up the caul fats on a smooth paintings floor, and cut into 4 inch (10 cm) squares.
- Place a small compressed handful of the sausage near the threshold of 1 rectangular. Fold the sides over, and roll up firmly. Repeat with final meat and fat till you have approximately 10 sausages.
- Prepare a charcoal grill for excessive warmth. Place sausages onto skewers.
- Grill the sausages for 20 mins, turning often till the out of doors is crispy and dark, and the interior is no longer red.
Notes :
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