1 kg of ground pork mince
(I buy pork shoulder and ask the butcher to mince it)
4 large onions, finely chopped
2 cups of finely chopped parsley
salt and pepper to taste
1 tsp dry oregano
* Caul fat is a thin edible membrane from the intestines of an animal. Once it is heated it melts but keeps the sausage in shape. You will need to order this from your butcher, as it is not readily available. It can be frozen up to 3 months. It should come washed, but you may still soak it in equal amounts of water and vinegar for about an hour before you use it. This will get rid of any residual smells of blood.
1. Combine mince, onions, parsley and seasoning in a large bowl. Use hands to mix well.
2. Cut a piece of caul fat (approx. 10 cm x 8 cm) and lay it on a clean surface. Take some mixture (approx. 1 1/2 times the size of your thumb), roll into an oval shape and place it on a corner of the caul. Roll and tuck with your fingers till it is covered twice over. Put it aside and repeat till all the mixture is used.
2. Prepare your grill or charcoal BBQ and place sheftalies on the grill. It will take approximately 10-15 minutes to cook depending how big they are. Do not turn too often as the caul will break and mixture will spill.
3. Once cooked, serve with pitta bread, tzatziki, more onion and parsley and enjoy with a cold beer.