Cypriot caul-fat sausages (Sheftalia)

1. Soak the caul fat in lukewarm, slightly vinegared water for 10 minutes to soften, then carefully spread it out and pat dry.

2. Chop the onion very finely (or grate it and squeeze out the juice) and chop the parsley and mint.

3. Mix the minced pork thoroughly with the onion, herbs, a pinch of cinnamon, salt and pepper; fry a teaspoonful in a small pan to taste, and adjust the seasoning if needed.

4. Cut the caul into roughly 12×12 cm squares; put an elongated ball of about 60 g of meat on each and wrap it tightly into a small parcel – you'll get about 8.

5. Cook over medium coals or in a griddle pan for 15-18 minutes, turning often, until the fat of the caul melts and the sausages are brown and crisp outside and cooked through inside.

6. Serve with lemon wedges, in pitta with tomato, onion and parsley, or with talattouri.

Tip: If you can't get caul fat, simply shape the mixture into little logs, brush lightly with oil and grill – they won't have the crisp "skin", but they taste just as good.