SHEFTALIA (BARBEQUED SAUSAGES)

      Title: SHEFTALIA (BARBEQUED SAUSAGES)
  Categories: Greek, Meats
       Yield: 50 Servings
  
            Karen Mintzias
     500 g  Finely ground fatty pork
     500 g  Finely ground veal or lamb
       1 lg Onion; finely chopped
            -or- grated
     1/2 c  Finely chopped parsley
       2 ts Salt
     250 g  Panna (caul fat from pig)
  
   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. Serve sheftalia as an appetizer or a main course.
   
   Source: The Complete Middle East Cookbook, by Tess Mallos
   
   Typed for you by Karen Mintzias
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