- 500 grams finely ground fatty pork
- 500 grams finely ground veal or lamb
- 1 large onion, finely chopped or grated
- ½ cup finely chopped parsley
- 2 tsp 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.