Authentic Sheftalia Recipe: Traditional Cypriot Sausages for Your Next Barbecue

Discover the mouthwatering flavors of Cyprus with this traditional sheftalia recipe. These unique sausages blend succulent lamb and pork, wrapped in delicate caul fat for an unforgettable grilling experience.

Unveiling the Magic of Sheftalia

Sheftalia stands out in the world of sausages. Unlike conventional links, these Cypriot delicacies eschew casings in favor of a gossamer-thin caul fat wrapper. This ingenious technique imparts a delightfully crispy exterior while keeping the meat inside tender and juicy.

The Perfect Meat Blend

The heart of sheftalia lies in its carefully balanced mixture of lamb and pork. We’ll guide you through selecting the ideal cuts and achieving the optimal fat content for irresistibly flavorful sausages.

Mastering the Grind

While a butcher can handle the grinding for you, we’ll walk you through the process of creating the perfect texture at home. Our two-step grinding method ensures a harmonious distribution of fat and meat for superior flavor and juiciness.

The Caul Fat Secret

Discover how this delicate membrane transforms your sausages, creating a crispy exterior that rivals traditional casings. We’ll show you how to easily wrap your sheftalia for grilling perfection.

Fire-Kissed Flavor

Learn the art of grilling sheftalia to achieve that irresistible char and smoky flavor. We’ll guide you through managing flare-ups and reaching the ideal internal temperature for safe, delicious results.

Sheftalia (Cypriot Lamb and Pork Sausage) Recipe

Ingredients

• 1 pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes (or 1 1/4 pounds ground lamb, at least 30% fat; see notes)
• 1 pound boneless pork shoulder, cut into 1-inch cubes (or 1 1/4 pounds ground pork, at least 30% fat; see notes)
• 1/2 pound pork fatback, cut into 1-inch cubes (if grinding at home; see notes)
• 1 tablespoon (9g) kosher salt
• 1 cup red onion, finely chopped (5 ounces; 140g)
• 1/3 cup packed finely chopped fresh parsley
• 2 teaspoons (5g) freshly ground black pepper
• 1/2 pound (226g) caul fat (see notes)
• Greek pocketless pita, warmed, for serving
• 1 lemon, cut in half, for serving

Directions

1. If grinding at home: Combine lamb, pork, and fatback in a large bowl. Sprinkle with salt, toss to coat evenly, and refrigerate until chilled (at least 30 minutes). Chill meat grinder parts, including medium and small dies, in the freezer.
2. Grind the meat mixture using the medium die, then repeat using the small die for optimal texture.
3. In a large mixing bowl, combine the ground meat with onion, parsley, and black pepper. Mix thoroughly using a large spoon or your hands.
4. Form a small test patty and cook in a frying pan over medium-high heat. Taste and adjust seasoning if needed.
5. To form sheftalia: Spread a piece of caul fat on your work surface. Shape about 2 ounces (57g) of sausage mixture into a cylinder. Place it near the top edge of the caul fat, fold the top over, then the sides, and roll to fully encase. Repeat with remaining mixture.
6. Prepare your grill for medium-high direct heat. Clean and oil the grates. Grill sheftalia, turning frequently and repositioning to avoid large flare-ups, until they reach an internal temperature of 160°F (71°C), about 8 to 10 minutes. Rest for 5 minutes before serving with warm pita and lemon halves.

Notes

For home grinding: Use 1 pound lamb, 1 pound pork, and 1/2 pound pork fatback (2 1/2 pounds total). If using pre-ground meat, choose 1 1/4 pounds each of ground lamb and pork, both at least 30% fat.

Caul fat is available from well-stocked butcher shops.