Sheftalia Cypriot Sausages Recipe (2024)

I love making sausages. Or rather, I've loved making sausages ever since I made the upgrade from my KitchenAid sausage stuffer to a true vertical stuffer—one that transforms sausage-stuffing into a simple, almost effortless chore. I've created a lot of sausage recipes and over the years my links have only improved. As much as I hope those beautiful images of chorizo, merguez, and tomato and basil chicken sausages will influence others to try their hands at sausage making, I know the investment in both time and expense is likely more than the average home cook can or will take on. I always finish with a disclaimer that all my sausage recipes can be formed into patties rather than stuffed, but let's face it: an uncased sausage just isn't the same.

Sheftalia Cypriot Sausages Recipe (1)

But that doesn't mean an uncased sausage can't be good. Take the little links of cevapi I did a couple summers ago—those free-formed Southeastern European beef, lamb, onion, and garlic sausages were pretty incredible, especially when paired with smoky ajvar. Still, they were missing the snappy, darkened crust you think of when you hear the word "sausage." Luckily, it turns out there's a way to get some of those qualities without a proper casing; a trick I discovered when making sheftalia, an uncased sausage that hails from Cyprus. The secret? It's all in the caul fat.

Fattening Up

Sheftalia Cypriot Sausages Recipe (2)

Here's the thing: sausage is all about fat. Which means that before we even mention the caul fat wrapper, we need to talk about the fat in the meat. A nice, fatty meat blend is what will keep your sausage flavorful and juicy once it hits the grill (and your taste buds). When it comes to sheftalia—a mixture of equal parts lamb and pork—that means turning to some of the fattiest cuts you can find: lamb shoulder and pork shoulder.

Both of these cuts will get you a whole lot closer to a good fat-to-meat ratio. But for optimal results, we're gunning for a 30% fat mark. That's where pork fatback comes in (or, as I like to call it, white gold).

Fatback is a slab of pure fat cut from the back of a pig, and it's an ideal way to boost the fat content of your meat mixtures. I generally add one pound of fatback for every four pounds of meat, adjusting slightly depending on how much fat is in the meat to begin with. For this sheftalia, I actually went a little heavier with the fatback because I needed to correct for using less fatty leg of lamb (which is what I had on hand) instead of lamb shoulder.

Once I'd weighed and cubed all the meat for the sheftalia, it was time to get my grind on.

The Perfect Grind

Sheftalia Cypriot Sausages Recipe (3)

While I prefer the feeling of making my sausages from start to finish, the task of grinding the meat should never stop you from trying out a sausage recipe—you can always have your butcher grind the meat for you—you'll come out with the same product, without any of the added time and mess.

Sheftalia Cypriot Sausages Recipe (4)

For this recipe, I found that a two-step grinding process produced the best results. Protip: you'll want to keep everything cold when making sausages—it's what helps the fat and meat stay bonded together—so I started off by chilling (and salting) the meats and fatback, and storing the grinder's cutting die in the freezer. Only once everything was nice and chilly did I go ahead and send the cubes of meat through the grinder, which was fitted with that icy-cold die. Then I sent the mixture back through the grinder again, this time using the fine-cutting die. This two-step process left the fat especially well-distributed throughout the meat.

Sheftalia Cypriot Sausages Recipe (5)

After the final grind, I mixed in sheftalia's traditional seasonings: onion, parsley, and pepper.

Caul Fat

Sheftalia Cypriot Sausages Recipe (6)

After frying off a small sausage patty to confirm that the balance of seasonings was right, it was time to take this sausage to the next level and swaddle it up in some caul fat.

For those new to the ingredient, caul fat is the thin, fatty membrane that surrounds the stomachs of ruminants like cows, pigs, and sheep. It's a thinner-than-paper sheet that has lines of fat running through it in a pattern that sort of looks like it was made by a drunk spider. Although delicate, it's easier to work with than sausage casings, and doesn't come with any of the funky odor of animal intestines.

Sheftalia Cypriot Sausages Recipe (7)

Wrapping the sausage in caul was a quicker process than I'd expected. The caul fat itself spread out into a sheet surprisingly easily; then I just grabbed around two ounces of sausage, formed it into a cylinder, and placed it at the edge of the sheet. All that remained was to fold the top of the caul fat over the sausage, followed by both sides, and then roll the sausage until it was fully encased. To separate it, just cut off the remaining caul fat to use for the next patty.

Fire Power

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The caul fat's magic really gets going when the sausages hit the grill. Once I had a fresh batch of coals going, I put those webby looking tubes of meat directly over the fire. As expected, the fat surrounding the sausage began to render, and when fat mixes with fire, it creates flare-ups: little towers of flame rose from the scorching coal, kissing the sausage and delivering an intense heat that quickly darkened the exterior.

Sheftalia Cypriot Sausages Recipe (9)

Some of those flare-ups were large and required me to move the sausage to other areas of the grill until they dissipated, but spires of extra heat are generally desirable in these sorts of situations, since they create a crust that's deeper and crunchier than you'd otherwise get.

Sheftalia Cypriot Sausages Recipe (10)

After about five minutes, a lot of the caul fat had rendered away, and the flare-ups subsided. I kept grilling the sausages over direct heat until they were cooked all the way through—in other words, when they hit 160°F on an instant-read thermometer. That took another 10-15 minutes, at which point the outside of the links were even crustier than before.

Sheftalia Cypriot Sausages Recipe (11)

Although they may have looked super charred, the interior was tender and juicy—something we can thank all that fat for. The sausage had an uncomplicated, light lamb flavor that had a freshness thanks to the parsley and bits of sharp crunch from the onion. They were damn tasty, but the real attraction was how crispy the outside got without a traditional sausage casing. These sheftalia felt more like a traditional link than any other uncased sausage I've made in the past.

Sheftalia Cypriot Sausages Recipe (12)

So there you have it, an uncased sausage that's quick and easy to put together at home and delivers a high-quality end product. I'm hoping this sheftalia recipe becomes a gateway sausage for many—a sausage that's simple enough to tackle at home, and then ignites a passion to just keep making more.

Published on Tue Aug 4, 2015 by Joshua Bousel

Print Recipe

Sheftalia (Cypriot Lamb and Pork Sausage)

  • Yield 6-8 Servings
  • Prep 45 Minutes
  • Cook 15 Minutes
  • Total 1 Hour

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

Procedure

  1. If grinding at home: Place lamb, pork, and fatback in a large bowl. Add salt and toss to coat evenly. Place in refrigerator until chilled, at least 30 minutes. Place meat grinder parts, including medium and small dies, in freezer to chill.
  2. Grind meat and fat through meat grinder fitted with a medium die. Switch to small die and grind meat mixture once more.
  3. Place ground meat in large mixing bowl. Add onion, parsley, and black pepper to meat mixture. Using a large spoon or hands, mix sausage until all ingredients are thoroughly distributed.
  4. Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
  5. Lay 1 piece of caul fat on a work surface. Break off about 2 ounces of sausage and form into a cylinder. Place sausage 1-inch from top edge of caul fat. Fold top edge over sausage, followed by both sides. Roll sausage in caul fat until fully encased, then cut off remaining caul fat. Repeat with remaining caul fat and sausage mixture.
  6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until they register 160°F on an instant-read thermometer when inserted into center. Let rest for 5 minutes. Serve immediately with warm pita and lemon halves.

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Comments

  1. Chad Thompson Wow, Josh! You have only been in North Carolina for a few weeks and have already found a source of caul fat. That's even more impressive than the beautiful sausages!Posted Sat, Aug 15 2015 1:09PM

  2. Josh @Chad Thompson Ha, I wish. I actually made these last summer and my normal butcher in Astoria always had caul fat in the freezer.Posted Sat, Aug 15 2015 7:28PM

  3. John @bbqfocus.com These look great, I've always wanted to try making sausages. I need to get myself a meat grinder first though. Posted Mon, Feb 6 2017 2:42PM

Sheftalia Cypriot Sausages Recipe (2024)

FAQs

Is sheftalia Greek or Turkish? ›

Sheftalia (locally [ʃeftaˈʎa]; Greek: σεφταλιά; Turkish: Şeftali Kebabı) is a traditional sausage that originated in Cyprus.

What is the difference between Keftedes and Sheftalia? ›

The meal continues with fish, grilled halloumi cheese, lountza (smoked pork tenderloin), keftedes (minced meatballs), sheftalia (pork rissoles), and loukaniko (pork sausages).

What is Cyprus sausage made of? ›

When it comes to sheftalia—a mixture of equal parts lamb and pork—that means turning to some of the fattiest cuts you can find: lamb shoulder and pork shoulder. Both of these cuts will get you a whole lot closer to a good fat-to-meat ratio. But for optimal results, we're gunning for a 30% fat mark.

What is the history of Sheftalia? ›

The origin of Sheftalies traces back to the diverse culinary influences that have shaped Cyprus's gastronomic landscape over centuries. This dish reflects a harmonious blend of Middle Eastern and Mediterranean flavors, showcasing the island's historical connections and cultural exchanges.

What is the difference between Greek and Cypriot pita? ›

The Cypriot pitta is different to the Greek pitta in a number of ways: The Cypriot pitta is stuffed with the food and not rolled. It is oval in shape and not round like the Greek pitta. Lastly the Cypriot pitta is baked, whereas the Greek pitta is usually grilled on a skillet or pan.

What food is Cyprus famous for? ›

Traditional Cypriot foods include souvlakia (grilled meat kebabs), shaftalia (grilled sausage), afella (pork marinated in coriander), fried halloumi cheese, olives, pitta bread, kolokasi (root vegetables), lamb, artichokes, chickpeas and rabbit stews (stifado).

What is sheftalia in english? ›

Sheftalia are grilled meat, a home made sausage, usually made from a combination of pork and lamb. They are wrapped in caul fat and typically grilled over hot coals.

What is Greek meat on a stick called? ›

You see, in Athens and surrounding region, souvlaki is a term that covers any meat cooked on skewers and served in a pita, including gyros. For meat served directly on a skewer we use the term "kalamaki". No worries though - there is no need to change what you prefer to call it.

What is the difference between bifteki and Keftedes? ›

Greek bifteki are a variation on keftedes or meatballs, which are imbued with typical Greek flavours through ingredients such as onion, cumin, oregano and mint. Bifteki are filled with a layer of crumbled feta and folded. They are then shaped into a burger and grilled.

Is loukaniko Greek or Cypriot? ›

Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.

Does Polish sausage have marjoram in it? ›

While it may be known as an ordinary sausage, that doesn't mean it's lacking in flavor. Recipes vary between towns, families, and butcher shops, but most contain a large amount of garlic as well as black pepper. Other common spices include marjoram and coriander.

Do you eat caul fat? ›

Caul fat, on the other hand, is not renderable and is not used as an ingredient, per se. In fact, it is used primarily—if not exclusively—as a wrapper or edible cooking package for a larger cut of meat, meatloaf, pâté, or fish, or to encase ground smaller ingredients, like in a forcemeat or sausage.

What is the history of Seftali kebab? ›

A chief cook named Ali in Cyprus once prepared this very special kebab with excellent delicacy so the dish is named after him: "Chief Ali's Kebab", chief is pronounced in Turkish sounding like "Shef'. "Shef Ali" became "Şeftali" in the course of time: Şeftali means "Peach" in Turkish.

Where does turkey sausage come from? ›

Pork sausage tends to use the leg, shoulder, and belly, all of which are tasty but comparatively inexpensive parts. Turkey sausage is often made with thighs, which are cheap, and the sausage may also contain drumstick meat. Some turkey sausage brands may mix in turkey skin to increase the fat content and flavor.

Where is potato sausage from? ›

Potatiskorv (more commonly known as värmlandskorv in Sweden) is a regional Swedish sausage from Värmland, made with ground pork, beef, onions, and potatoes. Potatiskorv is traditionally served hot at Christmas in Värmland but often served hot or cold throughout the year.

What is seftali? ›

Seftali (shef-ta-lee)is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of a lamb, to wrap the ingredients together. The filling is made from lamb shoulder or leg, mixed with finely chopped onion and parsley, seasoned with salt and pepper.

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