Cypriot Lamb and Pork Sausage (Sheftalia) | Akis Petretzikis

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner while ground beef is often more affordable.

pork caul fat

🥗Healthier: bacon

💰Cheaper: chicken skin

Bacon adds flavor, while chicken skin is a more economical substitute.

red wine

🥗Healthier: red wine vinegar

💰Cheaper: grape juice

Red wine vinegar provides acidity without alcohol, while grape juice is a non-alcoholic alternative.

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Add bread to the mixer along with cumin, coriander, and cinnamon.

Thinly slice 1 clove of garlic and add it to the mixture along with 12 grams of salt and pepper.

Add thyme and mix everything together until you have breadcrumbs.

Add a bit of extra virgin Greek olive oil to the mixture.

Add parsley but do not overmix to keep the breadcrumbs from turning green.

Add the breadcrumbs to the pork meat and mix everything together thoroughly.

If time allows, chill the mixture in the fridge for about 6 hours; otherwise, cook immediately.

Take a good amount of meat, shape it like a soutzoukaki, and wrap it in caul fat, closing the ends.

Continue wrapping until all the sheftalies are made.

Grill the sheftalies for at least 10 minutes, ensuring the stuffing cooks through.

Serve in pita with tzatziki, cabbage, onions, and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level: