Sheftalia beef sausages

Author:: Kerry Coleman
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Kid-friendly, Dairy-free, Nut-free, Egg-free
Rating:: Rating: 3 out of 5 stars
3 reader ratings

For many people the thought of cooking for 20 guests would be intimidating, if not terrifying. But for our Homecook heroes, Philip and Chrystalla Socrates it is a treasured weekly ritual.

Photo: Sahlan Hayes

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Ingredients

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)

Method

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.

To serve

Serve as part of a barbecue or as an appetiser with drinks.

Makes about 50

Main ingredient:: Lamb
Cuisine:: Greek
Course:: Main-course

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