Caul fat can be found at most butcher shops. If you can't find it, you can substitute with sausage casings, but the flavor will be different. For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the sausage mixture. Be careful not to overcook the sausages, as they can become dry. The internal temperature should reach 160°F (71°C). These sausages are best served immediately off the grill. Consider adding a side of tzatziki sauce for dipping.
Greek Sausage: Sheftalia
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PREP TIME1 hrs
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COOK TIME1 hrs
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TOTAL TIME2 hrs
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SERVING3 People
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VIEWS21
Embark on a culinary journey to the sun-kissed shores of Greece with Sheftalia – a delightful sausage that promises an explosion of Mediterranean flavors. Imagine succulent, seasoned pork, embraced in a delicate caul fat blanket, grilled to crispy perfection, and served in warm pita bread with fresh veggies and tahini.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol160 mg
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Fiber1 g
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Protein28 g
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Saturated Fat52 g
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Sodium97 mg
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Sugar3 g
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Fat103 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium bowl, gently combine the ground pork, finely chopped onion, and fresh parsley. Season generously with salt and freshly ground black pepper. (Prep time: 5 minutes)
02
Step
10 mins
Prepare the caul fat by filling a bowl with warm water and adding vinegar. Submerge the caul fat in the vinegar water for 1 minute to soften it. Rinse thoroughly in cold water and lay it out on a clean work surface. Carefully open the caul fat and cut into approximately 4-inch squares. (Prep time: 10 minutes)
03
Step
20 mins
Take a small, compressed handful of the sausage mixture and place it near the edge of one of the caul fat squares. Fold the sides of the fat square over the sausage mixture and roll it up firmly to create a sausage. Repeat this process with the remaining sausage mixture and fat squares until you have about 10 Sheftalia sausages. (Prep time: 20 minutes)
04
Step
5 mins
Prepare your charcoal grill for high heat. Carefully place the Sheftalia sausages onto skewers. (Prep time: 5 minutes)
05
Step
20 mins
Grill the skewered Sheftalia over the preheated grill, turning frequently, until the outsides are beautifully crispy and dark, and the insides are cooked through and no longer pink. (Cook time: 20 minutes)
06
StepServe immediately in warm pita bread, accompanied by chopped tomato, parsley, onion, cucumber, a generous drizzle of tahini, and a squeeze of fresh lemon juice.
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RECIPE REVIEWS
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Please Rate
Rowena Gleason
Jun 15, 2025Very authentic and delicious recipe. Thank you for sharing
Angelita Stehr
Jun 11, 2025Finding caul fat was a bit challenging, but it was worth the effort.
Jaime Macejkovic
May 20, 2025This recipe is fantastic! The caul fat really makes a difference in the flavor and texture.
Kathryn Waters
May 13, 2025I added a bit of garlic to the sausage mixture, and it was a hit!
Marcos Pollich
May 12, 2025Amazing! The taste and texture are amazing! Will do it again!
Jeremy Hilpert
May 8, 2025Next time I will try adding a little feta to the sausage mixture
Sammie Gulgowski
Apr 26, 2025These were perfect for our barbecue. Everyone raved about them!
Brandt Paucek
Apr 21, 2025The lemon is a must! It adds the perfect touch of acidity.
Jacynthe Brown
Apr 6, 2025I recommend making a larger batch because they disappear quickly!
Jay Satterfield
Apr 2, 2025The instructions were clear and easy to follow. My family loved these!