Sheftalies – Cypriot BBQ Sausages (Σεφταλιές)
Sheftalies – Cypriot BBQ Sausages (Σεφταλιές)
Sheftalies are a beloved Cypriot BBQ food – succulent little sausages made with pork, loads of parsley and onion, warmly spiced with cinnamon, then wrapped in panna (caul fat) and traditionally cooked over charcoal. You’ll find similar dishes throughout the region, but Cyprus has deep roots in this tradition. In fact, the concept of wrapping meat in caul fat can be traced back to medieval crépinette preparations from the Lusignan period, when French influence mingled with local ingredients and techniques on the island. The panna melts as it cooks, basting the meat and creating a crisp, golden exterior while locking in all the juices. It’s rustic, rich, and best eaten tucked into Cypriot pitta with lemon and salad.
Ingredients
Method
- Wash the panna thoroughly: rinse in a bowl of vinegar and lemon juice 5 to 6 times, replacing the water each time until it runs clear. Drain and set aside.
- In a large bowl, mix the pork mince, breadcrumbs, onion, parsley, cinnamon, salt and pepper with your hands until well combined.
- Place a sheet of panna on a chopping board and gently spread it out. Check for holes. Shape a heaped tablespoon of the meat mixture into an oval and place on the edge of the panna.
- Roll the panna around the mince one and a half times, cut around it, and tuck in the edges to seal. Set aside on a tray or plate. Repeat with the remaining mixture.
- Chill in the fridge for up to 2 days or freeze for later. Defrost completely before cooking.
- To cook, grill over medium charcoal heat or on a stovetop grill pan for 10–15 minutes, turning often, until golden and cooked through. Avoid placing too close to direct flame to prevent burning before the centre is done.
- Serve hot with Cypriot pitta, lemon wedges and a fresh salad.
