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Barbequed Sausages


Top notch!













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


500 grams pork
finely ground
500 grams veal
finely , or lamb
1 each onions
large, finely chopped
½ cup parsley leaves
finely chopped
2 teaspoons salt
250 grams pork caul


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 3845% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 109mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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