1. Prepare the Mixture:

• In a large mixing bowl, combine the ground meat (pork, or a combination of pork and lamb), onion, garlic, parsley, cumin, coriander, paprika, cayenne pepper, salt, and pepper. Mix well with your hands or a spoon until all ingredients are evenly incorporated. The mixture should be sticky and firm, with the fat from the meat holding everything together.
• Drizzle in olive oil and continue mixing. The oil helps bind the mixture and keeps the sausages juicy during grilling.
• For enhanced flavor, cover the mixture and refrigerate for 30 minutes to allow the spices to meld. This step is optional but recommended.

2. Shape the Sheftalia:

• Lay out a large piece of caul fat on a clean surface. If the caul fat is too large, trim it into smaller pieces, about 4-5 inches in diameter.
• Take a portion of the meat mixture (roughly 1/4 to 1/3 cup per sausage) and form it into a cylindrical shape with your hands.
• Place the formed meat mixture onto the center of the caul fat. Wrap the fat around the meat, ensuring that the sausage is tightly sealed and the caul fat completely covers the meat. The caul fat will shrink and hold the sausage together while cooking, creating a crispy outer layer.
• Repeat the process for the remaining mixture.

3. Preheat the Grill or Pan:

• Preheat your grill to medium-high heat. If you’re using a grill pan or a regular frying pan, heat it over medium-high heat and lightly grease it with a bit of olive oil.

4. Cook the Sheftalia:

• Carefully place the sheftalia onto the grill or in the pan. Cook for about 4-5 minutes per side, turning occasionally until the sausages are golden-brown and crispy on the outside, and cooked through on the inside. The internal temperature should reach 160°F (70°C) for pork or lamb to ensure they are fully cooked.
• If using a grill, keep the sheftalia over direct heat to get a smoky, charred flavor. Alternatively, in a pan, you can cook the sheftalia until they have developed a nice, crispy crust, and are cooked through.

5. Serve:

• Once cooked, remove the sheftalia from the grill or pan and let them rest for a few minutes. This helps the juices redistribute.
• Serve the sheftalia with fresh lemon wedges, pita bread, a simple salad, and optionally a side of tzatziki or yogurt. They can be enjoyed on their own or as part of a larger Cypriot meze spread.