Barbequed Sausages
Top notch!
Yield
50 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
panna |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
pork
finely ground |
|
| 5E+2 | grams |
veal
finely , or lamb |
|
| 1 | each |
onions
large, finely chopped |
|
| 118 | ml |
parsley leaves
finely chopped |
|
| 1E+1 | ml |
salt
|
|
| 2.5E+2 | 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.
