Sheftalia (barbeque Sausages)

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Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Meats, Bar-b-q
Yield: 50 servings

Karen Mintzias
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts 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 flavour.
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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