You Never Had THIS Easy To Make Hand-Wrapped Cypriot Sausage Sheftelia
I am blessed with the best mother-in-law, hands down. And she is a part of the first in a series I am starting called Family Heirloom Recipes. She makes a hand-wrapped Cypriot Sausage called Sheftelia that is out of this world. You may have eaten them before, but you never had this hand-wrapped Cypriot sausage. Easy to make , delicious and naturally Gluten Free!
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►Video Chapters◄
0:00 Intro
1:29 Preparing the Caul Fat
5:20 Wrapping the Sheftelia
8:40 Cooking the Sheftelia
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Cyprus Sheftalia (Sieftalies) Recipe & Preparation - Σιεφταλιές συνταγή & προετοιμασία
Cyprus Sheftalia Recipe & Preparation - Σεφταλιές συνταγή & προετοιμασία
Ingredients
1.5 kilos of pork shoulder thick minced 80/20 plus 200gr of lamb fat (i like adding the lamb fat for taste)
1.5 cups of breadcrumbs
2 cups of finely chopped parsley
1.5 tbs of fine seasalt
1.5 ts of ground pepper powder
5 medium onions finely chopped
Lamb caul fat (i prefer lamb caul fat, most of the times pork caul fat is used)
Cook over medium to high charcoal heat and have a beer.
Best to be served lightly seasoned with lemon juice and salt in warm pitta pocket and of course more beer.
Υλικά
1,5 κιλά χοιρινής σπάλας κιμάς περασμένος μια φορά 80/20 και επιπλέον 200γρ αρνίσιο λίπος (δική μου επιλογή το αρνίσιο λίπος γίνεται και χωρίς)
1,5 φλ. φρυγανια
2 φλ. ψιλοκομμένο μαϊντανό
1,5 κς αλάτι ψιλο θαλασσινό
1,5 κτς πιπέρι τριμμένο σκόνη
5 μέτρια κρεμμύδια ψιλοκομμένα
Παννα (σκέπες) αρνίσια ( δική μου επιλογή ή αρνίσια σχεδόν πάντα γίνεται με χοιρινή)
Ψήνουμε σε μέτρια προς δυνατή φωτιά στα κάρβουνα και πίνουμε μπίρα.
Σερβίρουμε σε πίττα με λίγο λεμόνι και αλάτι και πίνουμε και άλλη μπίρα.
Characteristic meat dish of the newer Cypriot cuisine. Sheftalia are often served in pitta and are combined very well with souvlaki , salad and yoghurt
Χαρακτηριστικός κρεατομεζές της νεότερης κυπριακής κουζίνας. Οι σιεφταλιές σερβίρονται συχνά μέσα σε πίτα, συνδυάζονται πολύ καλά με σουβλάκια και συνοδεύονται με πατάτες, σαλάτα και γιαούρτι.
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How to make sheftalia। CYPRUS /GREEK traditional sausages। BBQ recipe international cuisines
learn How to make sheftalia Cyprus traditional sausages this is one of Cyprus' traditional authentic B. B Q dishes its very favorite dish all over the world for that pro chef @opuwahidvlog9374 gonna show how to make a nice favorite Cyprus dish at home or restaurant its very simple recipe people they mix pork and lamb meat but i gonna use only pork mince, chopped cook onion, garlic, parsley, salt, black pepper, egg, breadcrumbs that's it a very good combination
ingredient :
pork mince, chopped cook onion, garlic, parsley, salt, black pepper, egg, breadcrumbs,pork skin
Sheftalia Cypriot BBQ Recipe
sheftalia Cyprus
sheftalia recipe
sheftalia recipe Cyprus
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sheftalia cypriot bbq recipe international cuisines
sheftalia cypriot bbq recipe international cuisines
Cypriot Lamb and Pork Sausage (Sheftalia) | Akis Petretzikis
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Now, you can make homemade Cypriot sheftalia with this quick and easy recipe! Free yourself from the classic sausage casing, with this traditional Cypriot recipe for moist and juicy lamb-and-pork sausages wrapped in caul fat sheet that gives them a super crusty exterior when rendering over the heat! Serve them in Cypriot pitas, with cabbage, onion, tomato, tzatziki, thyme, and enjoy!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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#akispetretzikis #akiskitchen #cypriotsausage #sheftalia #meat #sausage
CYPRIOT SAUSAGES “SHEFTALIES” - STAVROS' KITCHEN - CYPRIOT AND GREEK CUISINE
HELLO DEAR FRIENDS! I LIKE TO THANK YOU IN ADVANCE FOR YOUR TIME WATCHING MY VIDEOS, AND WONDERFUL COMMENTS.... BELLOW YOU WILL FIND THE INGREDIENTS AND INSTRUCTIONS HOW TO MAKE THE SAUSAGES.
CYPRIOT SAUSAGES “SHEFTALIES” - INGREDIENTS
Caul fat for wrapping
1 kilo minced pork
1 cup bread crumbs
1 cup of white and red onions
1 cup flat parsley
1 teaspoon salt
1 1/2 teaspoon freshly ground pepper
2 teaspoons dried mint
1 teaspoon cinnamon
2 tablespoons olive oil
3 tablespoons lemon juice
4 tablespoons milk
INSTRUCTIONS
In a large bowl, mix the minced pork and all the other ingredients
together until well combined.
On a chopping board carefully unravel the caul fat and stretch it
out. Take some of the filling about the size of a large egg and shape it between the palm of your hands. Place it at the edge of the lace and fold over once and then the outside edges and roll it once more to make a neat little package. You can either thread them on skewers or place them on a wire basket grill to cook on a charcoal. Keep turning them over to cook on all sides.
Serve with chopped cubes of onions, cucumber, tomatoes and plenty of parsley, finishing by squeezing plenty of lemon juice over them. ENJOY!!!!