Sheftalia (Cypriot Lamb and Pork Sausage)
Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside.
- Time: 60 min
- Servings: 6
Source: meatwave.com
Ingredients
- pound boneless lamb shoulder or leg of lamb, cut into 1-inch cubes
- pound boneless pork shoulder, cut into 1-inch cubes
- pound pork fatback, cut into 1-inch cubes
- tablespoon kosher salt
- finely chopped red onion
- packed finely chopped fresh parsley
- teaspoons freshly ground black pepper
- pound caul fat
- Greek pocketless pita, warmed, for serving
- lemon, cut in half, for serving