800g minced pork
1 onion (chopped)
3 Tbsp Italian parsley (chopped)
200g pigs caul (crepinette)
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 subject 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 happens to be one of the tastiest things I stumbled across while I was living In Cyprus. They should be about 3cm thick and 6 to 7cm long. Cook them on the BBQ until the crepinette melts and becomes a crispy golden color.
Serve with a garnish of chopped Italian parsley and onion...(in the raw form)... and need I not mention... more cold beer!!!
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.