---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Meats, Bar-b-q
       Yield: 50 servings
            Karen Mintzias
     500 g  Finely ground fatty pork
     500 g  Finely ground veal or lamb
       1 lg Onion; finely chopped
            -or- grated
     1/2 c  Finely chopped parsley
       2 ts Salt
     250 g  Panna (caul fat from pig)
   Combine pork with veal or lamb, onion, parsley, salt
   and a generous grinding of black pepper.
   Dip panna into a bowl of warm water for a minute or
   two, remove and carefully open out a piece at a time,
   laying it out flat on work surface. Cut with kitchen
   scissors into pieces about 10 cm (4 inches) square.
   Take a good tablespoon of meat mixture and shape into
   a thick sausage about 5 cm (2 inches) long.  Place
   towards one edge of piece of panna, fold end and sides
   over meat and roll up firmly.  Repeat with remaining
   ingredients. Thread sausages on flat sword-like
   skewers, leaving space between them. Number on each
   skewer depends on their length. Cook over glowing
   charcoal, turning frequently.  Do not place too close
   to heat as sheftalia must cook fairly slowly so that
   the inside is well cooked and the outside nicely
   browned without being burnt.  The panna melts during
   cooking, keeping the meat moist and adding flavour.
   Excessive flaring of fire can be controlled by a
   sprinkle of water on the coals. Serve sheftalia as an
   appetizer or a main course.