About this recipe:This is something different and decidedly tasty to make on the BBQ. These are homemade sausages traditional in Cyprus that are actually simply seasoned. They turn wonderfully crispy. Eat as is or in a pitta with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of fresh lemon any way you serve it.
450g minced pork
1 large onion, finely chopped
25g finely chopped fresh parsley
salt and pepper to taste
1 tablespoon vinegar
225g caul fat
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Method Prep:1hr › Cook:20min › Ready in:1hr20min
In a medium bowl, mix together the minced pork, onion, parsley, salt and pepper.
Fill a bowl with warm water and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 10cm squares.
Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
Prepare a barbecue for high heat. Place sausages onto skewers.
Barbecue the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.
Caul fat is the fatty lace-like membrane that encases the internal organs of an animal. Pork caul fat is desirable here; ask a good butcher.
LOVE this! Takes me back to many happy times we spent in Cyprus! They taste just how the lady in our local Taverna made them! Perfect with village salad and olive oil. Ah happy, sunshine food! Thank you. - 29 Nov 2010