Greek Sausage: Sheftalia Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 24, 2005
Great recipe! Easy and fast. Makes a great side dish or, along with french fries and a salad, a light meal.
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Reviewed: May 25, 2006
What is caul fat and where can I find it? What would be a good substitution? Used pork fat. :)
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Photo by CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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Reviewed: Dec. 14, 2008
Excellent recipe! We couldn't find caul fat so we stuffed the mixture into sausage casing (same thing maybe?), the resulting Sheftalia were larger than the local Greek restaurant but delicious nonetheless.
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Reviewed: May 4, 2010
Our Greek community of friends regularly enjoy sheftalia. This photo was from the ones we cooked while camping at the beach. They are delicious when grilled over mesquite wood!
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Reviewed: Aug. 9, 2010
This is a really good, traditional recipe of Cyprus. In addition to the listed ingredients, I also use cumin (1 tablespoon), which makes the taste even better.
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Cooking Level: Intermediate

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Reviewed: Jan. 31, 2011
Caul fat is the fatty membrane which surrounds internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is often used as a natural sausage casing and to encase fegatelli (Italian), faggots (English), or pâté (French). Caul fat is also known as Lace Fat.
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Reviewed: May 14, 2014
Wonderfull recipe, I´m cooked without caul fat and was flavor full, I add some mint leaves chopped!
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