Gluten-Free Cypriot Sheftalia (Pork & Lamb Sausages)

Ingredients:

1/2 lb (225g) ground pork
1/2 lb (225g) ground lamb
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Caul fat (available at butcher shops or specialty stores)
Olive oil, for grilling
Optional: Lemon wedges for serving

Instructions:

In a mixing bowl, combine the ground pork and ground lamb.

Add the finely chopped onion, minced garlic, and chopped parsley to the bowl.

Season the mixture with salt and pepper to taste. Remember that the sausages will be grilled, so you can be a bit generous with the seasoning.

Mix the ingredients together until well combined. You can use your hands for this, but keep in mind that the mixture can be quite sticky.

Carefully unfold the caul fat and cut it into squares large enough to wrap around each sausage.

Take a portion of the meat mixture and shape it into a sausage-like log.

Place the meat log in the center of a piece of caul fat and wrap the fat around the meat, shaping it into a sausage shape. The caul fat will help hold the sausages together and add a delicious flavor.

Repeat this process for the remaining meat and caul fat.

Preheat your grill to medium-high heat.

Brush the grill grates with a bit of olive oil to prevent sticking.

Place the sheftalia on the grill and cook for about 10-15 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.

Once the sheftalia are cooked, remove them from the grill and let them rest for a couple of minutes.

Serve the Cypriot Sheftalia hot with lemon wedges for squeezing over the sausages.

Enjoy your flavorful and gluten-free Cypriot Sheftalia, a delicious and authentic dish that's perfect for grilling and sharing!