Sheftalia (Barbequed Sausages) ingredients

Ingredient
500g finely ground fatty pork
500g finely ground veal or lamb
1 large Onion, finely chopped or grated
1/2 cup finely chopped fresh parsley
2 tsp. Salt
250g Panna (fat from pig)

Method

1. Mix pork with veal or lamb, onion, parsley, salt and a generous portion of black pepper.

2. Dip panna into a bowl of warm water for a minute, remove and carefully open out a piece at a time, laying it out flat on work surface.

3. Cut the panna into pieces about 10 cm in the shapes of square.

4. Take a heaped tablespoon of meat mixture and shape into a thick sausage about 5 cm long.

5. Place towards one edge of the piece of panna, fold end and sides over meat and roll up firmly.

6. Repeat with remaining ingredients.

7. Thread sausages on flat sword-like skewers, leaving space between them.

8. Cook over glowing charcoal, turning frequently.

9. 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.

10. The panna melts during cooking, keeping the meat moist and adding flavour.

12. Excessive flaring of fire can be controlled by a sprinkle of water on the coals.

13. Serve Sheftalia as an appetizer or a main course.