Sheftalia (Barbequed Sausages)

Directions

1. 1

   Karen Mintzias 500 g Finely ground fatty pork 500 g Finely ground veal or lamb 1 lg Onion

2. 2

   finely chopped -or- grated 1/2 c Finely chopped parsley 2 ts Salt 250 g Panna (caul fat from pig) Combine pork with veal or lamb, onion, par

3. 3

   Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface

4. 4

   Cut with kitchen scissors into pieces about 10 cm (4 inches) square

5. 5

   Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long

6. 6

   Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly

7. 7

   Repeat with remaining ingredients

8. 8

   Thread sausages on flat sword-like skewers, leaving space between them