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Sheftalia (Barbecued Sausages)
Yield: 50 servings

500 g finely ground fatty pork
500 g finely ground veal or lamb
1 lg onion; finely chopped or grated
1/2 cup finely chopped parsley
2 tsp salt
250 g panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous
grinding of black pepper.

Dip panna into a bowl of warm water for a minute or two, remove
and carefully open out a piece at a time, laying it out flat on
work surface. Cut with kitchen scissors into pieces about 10 cm (4
inches) square.

Take a good tablespoon of meat mixture and shape into a thick
sausage about 5 cm (2 inches) long. Place towards one edge of
piece of panna, fold end and sides over meat and roll up firmly.
Repeat with remaining ingredients.

Thread sausages on flat sword-like skewers, leaving space between
them. Number on each skewer depends on their length.

Cook over glowing charcoal, turning frequently. Do not place too
close to heat as sheftalia must cook fairly slowly so that the
inside is well cooked and the outside nicely browned without being
burnt. The panna melts during cooking, keeping the meat moist and
adding flavor. Excessive flaring of fire can be controlled by a
sprinkle of water on the coals. Serve sheftalia as an appetizer or
a main course.


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