Sheftalia (Barbequed Sausages)

    500 g  Finely ground fatty pork          1/2 c  Finely chopped parsley
    500 g  Finely ground veal or lamb          2 ts Salt
      1 lg Onion; finely chopped             250 g  Panna (caul fat from pig)
           -or- grated
		
  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.