Sieftalia (Caul-wrapped Lamb Sausages) is a traditional Cypriot (from Cyprus) recipe for a classic dish of lamb, onions and herbs bound with eggs that are shaped, wrapped in caul fat, brshed with olive oil and grilled to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Caul-wrapped Lamb Sausages (Sieftalia).
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Ingredients:
1kg lean minced lamb
1 onion, finely chopped
3 garlic cloves, finely minced
1 tsp dried mint
1 tbsp flat-leaf parsley, finely minced
1 tbsp fresh oregano, finely chopped
3 tbsp dry breadcrumbs
1 egg, beaten
juice of 3 lemons
2 tbsp olive oil
lamb caul fat
salt and freshly-ground black pepper, to taste
Method:
In a bowl, combine the lamb mince, onion, garlic, mint, parsley, oregano and breadcrumbs. Season to taste with salt and black pepper then mix in the egg to bind.
Take the lamb caul fat and place in a large bowl of water to which the lemon juice has been added. Allow to soak then place on a chopping board and slice into squares.
Take about 2 tbsp of the meat mixture, form into sausages and place in the caul fat. Take the ends and wrap over the meat then completely encase in the caul. Repeat with the remaining meat mixture.
Heat your grill (broiler) or barbecue and use to cook the sausages for about 8 minutes per side, or until well browned and cooked through.
Serve hot, accompanied by tzadziki and a fresh green salad.
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