Barbequed Sausages

⁽¹⁾

top notch!

30 minutes Prep: 15 minutes Cook: 15 minutes

38 calories per serving view nutrition facts

50 servings suggest servings

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Ingredients

500	grams	pork	finely ground
500	grams	veal	finely , or lamb
1	each	onion	large, finely chopped
1/2	cup	parsley leaves	finely chopped
2	teaspoons	salt
250	grams	pork caul	panna

Directions

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.

Reviews

top notch!
over 4 years ago by greyracer

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Nutrition Facts

Serving Size 23g

Amount per Serving

Calories 38 45% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 109mg	5%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 5.0g	10%

Vitamin A	1%		Vitamin C	2%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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