Sheftalia
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 kg pork mince 1 kg ground beef 125 g pork fat, diced finely 500 g pork caul (fat strips ask butcher) 2 large onions, diced 1 cup chopped parsley salt and pepper
1. Mix all ingredients together (except caul).
2. Wash caul in water and vinegar and spread out and cut into 15cm squares
3. Make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince
4. Refrigerate for at least 4 hours or overnight.
5. Cook slowly over open coals so you dont burn caul. They are ready when they are a deep golden brown.
6. Serve with a lemon.
Serving Size: 60 sausages
Number of Servings: 60
Recipe submitted by SparkPeople user AMONTALV.
2. Wash caul in water and vinegar and spread out and cut into 15cm squares
3. Make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince
4. Refrigerate for at least 4 hours or overnight.
5. Cook slowly over open coals so you dont burn caul. They are ready when they are a deep golden brown.
6. Serve with a lemon.
Serving Size: 60 sausages
Number of Servings: 60
Recipe submitted by SparkPeople user AMONTALV.
Nutritional Info Amount Per Serving
- Calories: 196.9
- Total Fat: 18.3 g
- Cholesterol: 29.8 mg
- Sodium: 39.8 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 7.1 g
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