This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs.
The meat mixture is seasoned with salt, pepper, and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelized exterior while keeping the meat on the inside tender and juicy.
Sheftalia is commonly served in a pita, topped with salad and tzatziki, a sauce made with yogurt, cucumber and olive oil.
