Photo: Sahlan Hayes
- 500g pork mince
- 500g lamb mince
- 1 large onion finely chopped
- 1/2 cup finely chopped parsley
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- Salt and pepper
- 250g panna (pork lace fat, available from Greek butchers)
Combine all ingredients, except the panna, in a bowl.
Place panna in a bowl of warm water for a few minutes, remove and carefully open out one piece at a time, laying it flat on a work surface. Cut into pieces about 10cm square.
Take a good tablespoonful of the meat mixture and shape into a thick sausage about 5cm long.
Place towards one edge of piece of panna, fold end and sides over the meat and roll up firmly.
Repeat with remaining mixture.
Thread sausages onto thick skewers leaving a little space between each one.Cook slowly over glowing charcoal turning frequently until well browned.
The panna melts during cooking, keeping the meat moist and adding flavour.
Serve as part of a barbecue or as an appetiser with drinks.
Makes about 50
- Main Ingredients - Lamb
- Cuisine - Greek
- Course - Main-course