Sheftalies, a very tasty dish from the charcoal grill, are minced meat shaped into small sausages and wrapped in “panna” (suet). Panna is a thin sheet of fat, like lace, taken from around the liver of the animal. The best panna is that of lamb or pork as it is thin and easy to roll around the minced meat.
800 gr minced pork
1 onion finely chopped
Half bunch parsley, finely chopped
2-3 tbsp breadcrumbs
1 panna (caul fat)
Wash the caul well with water and vinegar.
In a bowl, mix thoroughly the mince meat, salt, pepper, bread crumbs, onions and parsley and mould into small egg-size shapes.
Place the mixture over the caul fat and wrap each separately into tight packages.
Cook over charcoal barbeque or on the grill until cooked evenly on all sides.
Note: Sheftalies can also be made with chicken mince.
Courtesy of the CTO