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sheftalia JP


 

 

 

Recipe

800g minced pork

1 onion (chopped)

3 Tbsp Italian parsley (chopped)

salt

Black pepper

200g pigs caul (crepinette)

 

Method

Mix the pork, onion and parsley together in a bowl and season well with salt and pepper. divide the mixture into balls slightly bigger than golf balls. On the suject of golf I got par on Hole three last week...up in Hokkaido, Hey thats the first time in my life...sorry to side track...

So next you have to wrap up the pork balls with the crepinette. the sheftalia sausage which happens to be one of the tastiest things that I stumbled across whilst living In Cyprus should be about 3cm thick and about 6 to 7cm long. Cook them on the BBQ until the crepinette melts and goes crispy golden color.

To serve

Serve with with a garnish of chopped Italian parsley and onion...in the raw form. And need I not mention... more cold beer!!!

 

The Story

When I worked in Cyprus I learnt this simple Greek recipe. So delicious... I put them on The menu at Hilton Nagoya too they went down well.

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