Sheftalia (Cypriot Pork and Lamb Sausages with Pitta and Tomato)
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Ingredients
- 300 g pork mince
- 200 g lamb mince
- 1 onion
- 15 g flat-leaf parsley
- 1 tsp dried mint
- 4 pitta breads
- 2 tomatoes
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 519 kcal
- Protein
- 30 g
- Carbohydrate
- 35.9 g
- of which sugars
- 4.6 g
- Fat
- 27.2 g
- of which saturates
- 9.1 g
- Fibre
- 3.2 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the onion. Mix the pork mince, lamb mince, grated onion, chopped parsley and dried mint in a bowl. Season well.
- 2
Shape the mixture into 8 short, fat sausages and chill for 10 minutes to firm up.
- 3
Heat a griddle pan to medium-high, brush the sausages with the olive oil and cook for 12 to 14 minutes, turning often, until browned all over and cooked through with no pink remaining.
- 4
Meanwhile, slice the tomatoes and warm the pitta breads on the griddle for a minute on each side.
- 5
Serve the sausages in the warm pitta with the sliced tomatoes.
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