Five-Spice Lamb & Pork Sheftalia

• •1 lb Ground lamb (lean)
• •1 lb Ground pork (medium fat)
• •8 oz Caul fat (rinsed and patted dry)
• •1 piece Yellow onion (medium, finely grated or very finely chopped)
• •1 cup Fresh parsley (finely chopped)
• •1 cup Plain breadcrumbs
• •2 tsp Chinese five-spice powder
• •1 tsp Ground cinnamon
• •1.5 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground, or to taste)
• •1 tbsp Olive oil (for brushing grill grates or baking sheet)

Instructions

1. 1

   Gently unroll the caul fat and rinse it under cold water. Pat it thoroughly dry with paper towels. Lay it out flat and cut it into approximately 4x4 inch (10x10 cm) squares. Set aside.

2. 2

   In a large mixing bowl, combine the ground lamb, ground pork, finely grated onion, chopped fresh parsley, breadcrumbs, Chinese five-spice powder, ground cinnamon, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated, but avoid overmixing.

3. 3

   Take a small amount of the meat mixture (about 2-3 tablespoons) and form it into an oval or finger-like sausage shape, roughly 3-4 inches (7-10 cm) long and 1 inch (2.5 cm) thick. Place one shaped sausage onto the center of a caul fat square.

4. 4

   Carefully wrap the caul fat around the sausage, ensuring it's fully enclosed. The caul fat is delicate and sticky, so it will adhere easily. Repeat with the remaining meat mixture and caul fat squares. You should get about 16-20 Sheftalia.

5. 5

   **To Grill:** Prepare your barbecue for direct grilling over medium-high heat. If using charcoal, aim for coals that are glowing red with a light layer of ash. Lightly brush the grill grates with olive oil to prevent sticking. **Alternatively, to Broil:** Preheat your oven broiler to high. Position an oven rack about 6 inches (15 cm) from the heating element. Line a baking sheet with foil and lightly grease it with a little olive oil.

6. 6

   **To Cook on Grill:** Place the wrapped Sheftalia directly on the preheated grill. Grill for 15-20 minutes, turning frequently to ensure even cooking and browning on all sides, until the caul fat is crispy and golden, and the internal temperature of the sausages reaches 160°F (71°C). **To Cook under Broiler:** Place the wrapped Sheftalia on the prepared baking sheet. Broil for 10-12 minutes, turning a few times (every 3-4 minutes) to ensure a good char and even cooking all around, until the caul fat is crispy and golden, and the internal temperature reaches 160°F (71°C).

7. 7

   Remove the Sheftalia from the grill or broiler and let them rest for a few minutes before serving. They are delicious served hot with pita bread, a fresh salad, or a side of tzatziki (if desired) for a unique dipping experience.

Chef's Tips

• 💡Caul fat can be tricky to find; ask your butcher in advance. If unavailable, you can form the sausages and grill them unwrapped, though they will be less moist.
• 💡Do not overmix the meat, as it can make the sausages tough. Mix just until combined.
• 💡For even cooking, try to make the Sheftalia a uniform size and shape.
• 💡The caul fat will melt and crisp up during grilling/broiling, adding a wonderful texture and locking in moisture.
• 💡To freeze, arrange raw, wrapped Sheftalia on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Defrost in the refrigerator overnight before grilling or broiling.