Emma We have featured Swaledale Butchers a few times on here (Slow Cooked Corned Beef Recipe, Pork Cheeks with Sherry Recipe and Chicken Caprese Sandwich Recipe) ). They have just released a collaboration with Chef James Ferguson of The Kinneuchar Inn.
James has a grandmother from Greece, and from an early age has enjoyed traditional, home-cooked Greek cuisine and has worked with Swaledale Butchers to produce sheftali. A free-form sausage made of both pork and lamb mince, along with garlic, herbs and various spices. The sausage meat is wrapped in caul fat (otherwise known as crépinette or lace fat) which looks like an intricate spider’s web of membranes, and helps crisp the outer skin as it cooks. A quick flash over the coals melts the caul fat and self-bastes the meat, keeping it succulent, and making sheftali probably the juiciest sausages you’ll eat this summer.
Serve with pitta breads, tzatziki, a Greek salad, chips and some cold Mythos!
Click here to buy direct from Swaledale Butchers.
