Cypriot Sheftalia

By Lee Jackson ↣ Published on: September 16, 2020

Last Updated: December 7th, 20230 Comments on Cypriot Sheftalia

Cypriot Sheftalia are the most impossibly juicy and delicious little sausages from Cyprus. Wrapped in caul fat and grilled over flames they transform into completely addictive morsels of flavour – they’re one of the World’s true treasures.

Cypriot sheftalia on metal skewers on a platter

I love sheftalia. There's not much more to say than that, to be honest. What's not to love? These little flavour bombs are a combination of ground pork and lamb, simply seasoned and wrapped in the magical caul fat (more about that later).

A flash on the grill melts the caul fat and self-bastes the sausages keeping them moist and juicy, probably the juiciest sausages you're ever likely to taste, in fact.

They're a perfect summer bbq addition, but be warned, you should make thousands of them because if I'm anywhere near, I will not stop until they're all gone!

What are sheftalia?

Sheftalia are a homemade Cypriot sausage. A combination of lamb and pork, wrapped in pork or lamb caul fat and grilled over hot coals.

Sheftalia are often eaten as a Mezze small plate and also as street food, in pita breads with salad.

Lamb and pork meat rolled into small sausages and wrapped in caul fat

What is caul fat?

The key ingredient in Sheftalia that makes them so distinctive is caul fat.

Caul fat is an internal membrane of an animal that surrounds the internal organs. It’s often called‘lace fat’. It looks a little like spider’s web with a mix of thicker branches and transparent sections between. It comes in sheet-like pieces than unravel to shapes that we can cut and use to wrap meat.

Caul fat is used to wrap meats as a kind of sausage casing. It’s been used for Centuries this way and dishes around the World, like the sheftalia were born. The French Crépinette and British Faggot not to mention the hundreds of Terrines and Salumi recipes all use caul fat.

The main benefit is that it helps trap the juices and flavour inside, creating succulent, juicy results. The fat on the outside helps crispen the outer skin, while the interior remains soft and concentrated in flavour.

Why they work

They're beyond juicy! - Honestly, grilled meat does not get juicier than this! Every small mouthful of these little mini sausages is pure perfection. They make them small, so that you trick the brain into thinking you're eating less. I however, just eat them all.

Lamb and pork meat rolled into small sausages and wrapped in caul fat and then threaded onto metal skewers.

Stuff you'll need

How to make sheftalia at home? They're really easy... but, you will have to find yourself some caul fat. Your best bet is to call around local butchers. They most always have some or can easily get you it. Sadly, it's not readily available in supermarkets. The hunt is worth it, so stick with it! You can use lamb or pork caul fat for this recipe.

  • A piece of caul fat - around 12oz/300-400g - keep it chilled.
  • Ground (minced) pork and lamb - the combination of the two makes for a splendid flavour.
  • Cinnamon - a little cinnamon goes a long way and brings out the sweetness of the meat
  • Onion - acts as a backbone of flavour, plus helps tenderise and keep the meat even juicier.
  • Parsley - gives a light grassy note
  • Pepper flakes - I use milder Aleppo pepper for a little peppery hit.
  • Breadcrumbs - will bind the meat a little and soak up and retain some of the juices when cooking. MORE juicy!!
  • Salt & pepper - IMPORTANT! Season generously, around 1tsp.

Step by Step

Making the meat mixture is simple, here are my tips for making perfect sheftalia!

  1. Step 1 - Combine all the sausage mixture ingredients and set aside.
  2. Step 2 - Remove the cold caul fat and carefully unravel a piece and lay it flat. It often appears to go on forever!
  3. Step 3 - Roll a small ball (ping pong size) of the meat and then form a short sausage. Pop it at the edge of the caul fat and roll until you have one layer of fat around the sausage. Use a sharp knife to cut around the caul fat then seal the sausage both ends by wrapping in the caul fat. It will stick to itself.
  4. Step 4 - Repeat this for all your sausages. If you have any caul fat left, wrap in plastic and freeze. It'll be good for months in the freezer. Defrost when you want to next use it.
  5. Step 5 - Heat a BBQ grill and cook your sheftalia for 8-10 minutes until they're brown and crisp all over. The fat will melt so you might get quite a lot of flare ups, but it's all flavour! Just keep an eye on the grill. You can grill the sheftalia loose, but I like to thread them onto flat metal skewers. It keeps them in one place and makes them easier to turn and serve.

Pro Tips to make your life easier

  • Skewer them. I use a flat metal skewer as the sheftalia stay put. They can often fall off or spin around on thin wooden skewers. You don't need to use skewers at all, but it gives you more control.
  • No barbecue? No problem. Use a hot oven grill/broiler. Cook for 10-12 minutes, turning a few times to ensure a good char all round.

Serving and storing suggestions

Storage

  • Leftovers - You can refrigerate for about 3 days or freeze for a 2-3 months.
  • Refrigerate before cooking - Once wrapped in caul fat, you can cover and refrigerate for 1-2 days before grilling, making them a great choice for pre-prepping for a big BBQ feast.
  • Freeze before cooking - Once wrapped, freeze on a sheet of plastic wrap on baking sheet in a single layer (not touching) until solid. Then quickly tip them into a plastic bag and they'll be good for 3+ months. Defrost thoroughly (in the fridge) before cooking.

Ready to get cooking?

I can’t really do justice to the flavour of these Cypriot sheftalia with words alone - but just look at them! And the taste matches the appearance. Be sure to create your own authentic Cypriot sheftalia at home - everyone will love them (and you)!

Cypriot sheftalia on metal skewers on a platter

Any Questions? (FAQ)

Have a question about sheftalia? Let me know in the comments.

What is Sheftalia?

Sheftalia are grilled meat, a home made sausage, usually made from a combination of pork and lamb. They are wrapped in caul fat and typically grilled over hot coals. They're served as small plate mezze or in sandwiches of flatbreads or pita with salad vegetables.

What are the ingredients of Sheftalia?

Typically lamb, pork or a combination of both. They can be combined with spices, onion, garlic and more to create regional variations.

Where does sheftalia originate from?

Sheftalia are a traditional food of the island of Cyprus, but are eaten all across the Mediterranean and into Eastern Europe. They are considered one of the finest exports of Cypriot cuisine.

 

Cypriot sheftalia on metal skewers on a platter

Cypriot Sheftalia (Pork & Lamb Sausages)

Rate this recipe

5 from 2 votes
Print Recipe Pin Recipe Save Recipe
Recipe by Lee
Course Main Course
Cuisine Cypriot, Turkish
Cook Time12 minutes
Total Time12 minutes
Servings (adjustable) 4
Calories (per serving) | 388

Ingredients

  • 1 lb ground (minced) lamb (about 450g) 30+% fat (try to get a fatty looking portion)
  • 1 lb ground (minced) pork (about 450g) 30+% fat (try to get a fatty looking portion)
  • 1/2 red onion (very finely chopped, or coarsely grated)
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp fresh parsley (chopped)
  • 1/2 tsp Apello pepper flakes (or chilli flakes)
  • 1/3 cup breadcrumbs
  • 1 piece pork caul fat (around 300g/11oz)

Instructions

  • Using your hands, combine all the ingredients (except the caul fat). Work the mixture hard to ensure everything is very well combined. Wrap in plastic wrap and refrigerate for 1 hour for the flavours to develop.
  • After that, take a small piece of the meat mix and roll into a small ball (ping-pong sized). Squeeze the two sides so that it's more oval shaped. Arrange on a plate while you repeat with all the mixture.
  • Take the caul fat and unravel a part on a large chopping board and lay flat. Take a sheftalia and gently wrap in one layer of caul fat around it. Using a knife, cut around the sheftalia on the board to trim the caul fat. Repeat this process for all the sheftalia.
  • Thread 4 sheftalia onto flat metal skewers or long wooden skewers that have been soaked for 2 hours.
  • Heat a BBQ 'til hot and then grill the meat for around 8-10 minutes, turning regularly to avoid burning. The BBQ will most likely flare up as the caul fat melts. Don't worry too much - it's all flavour! But obviously, if there's an inferno of fire - keep the sheftalia moving.
    If you're cooking under an oven grill, turn regularly for 8-10 minutes for even cooking and a good char.
  • Remove the sheftalia and rest for a couple of minutes before serving.

Notes

  • Skewer - Secure the sheftalia by threading them onto a flat metal skewer. This is a better option than using thin wooden skewers, which can cause the meat to fall off or spin around. While you can cook the sheftalia without skewers, using them gives you greater control.
  • Grill/Broil - If you don't have access to a barbecue, simply use a hot oven grill or broiler. Cook the sheftalia for 10-12 minutes, turning them a few times to achieve an even char.
Storage
  • Leftovers - You can refrigerate for about 3 days or freeze for a 2-3 months.
  • Refrigerate before cooking - Once wrapped in caul fat, you can cover and refrigerate for 1-2 days before grilling, making them a great choice for pre-prepping for a big BBQ feast.
  • Freeze before cooking - Once wrapped, freeze on a sheet of plastic wrap on baking sheet in a single layer (not touching) until solid. Then quickly tip them into a plastic bag and they'll be good for 3+ months. Defrost thoroughly (in the fridge) before cooking.

Nutrition

Calories: 388kcal (19%) | Carbohydrates: 10g (3%) | Protein: 25g (50%) | Fat: 27g (42%) | Saturated Fat: 9g (56%) | Cholesterol: 82mg (27%) | Sodium: 733mg (32%) | Potassium: 428mg (12%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 349IU (7%) | Vitamin C: 5mg (6%) | Calcium: 43mg (4%) | Iron: 3mg (17%)
Tried this Recipe? Tag me Today!Mention @CookEatWorld or tag #cookeatworld!

This recipe uses affiliations and may receive a commission based on your activity (link clicks). Learn more.