1 pound ground pork shoulder
1 pound ground lamb shoulder or leg
1/4 pound pork fatback, rind removed and fat finely chopped
1 large onion, finely chopped
1/2 cup finely chopped fresh parsley leaves
2 teaspoons salt
Freshly ground black pepper to taste
1/2 pound pork caul fat
1. In a large bowl, knead together the pork shoulder, lamb, fatback, onion, parsley, salt, and pepper thoroughly and form into small egg-size shapes, slightly flattened.
2. Carefully unravel the caul fat and stretch it out over your work surface. Cut into as many 4- to 5-inch squares as you can. Place a small flattened size piece of the sausage mixture on each square and wrap it into a neat little package, shaping it with the palms of your hand. Let the sheftalia rest in the refrigerator for 4 hours.
3. The sheftalia can be frozen for up to 4 months at this point or you can grill them. Prepare a hot charcoal fire or preheat a gas grill for 20 minutes on high. Grill the sheftalia until golden brown, about 20 to 30 minutes, moving them around the grill to avoid flare-ups.