1-1/8 pounds finely ground fatty pork
1-1/8 pounds finely ground veal or lamb
1 large onion -- finely chopped
or- grated
1/2 cup finely chopped parsley
2 teaspoons salt
1/2 pound panna -- (caul fat from pig)
Instructions:
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. Posted to the BBQ List by "Cindi"
on Sep 20, 1998.
