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“Traditional cypriot sausage cooked slowly over open coals”
READY IN:
1hr 20mins
SERVES:
60
YIELD:
60 sausages
UNITS:
US

Ingredients Nutrition

  • 1 kg pork mince
  • 1 kg ground lamb
  • 250 g pork fat, diced finely
  • 500 g pork caul (fat strips ask butcher)
  • 2 large onions, diced
  • 1 cup chopped parsley
  • salt and pepper

Directions

  1. Mix all ingredients together (except caul).
  2. Wash caul in water and vinegar and spread out and cut into 15cm squares and then make a palm full of mince mixture into a torpedo shape and place onto caul and wrap making sure to completely cover mince then refridgerate for at least 4 hours.Then cook slowly over open coals so you dont burn caul.They are ready when they are a deep golden brown.Serve with a lemon .

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