MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Bbq, Veal
       Yield: 50 servings
            Karen Mintzias
  500.00 g  Finely ground fatty pork
  500.00 g  Finely ground veal or lamb
    1.00 lg Onion; finely chopped
            -or- grated
    0.50 c  Finely chopped parsley
    2.00 ts Salt
  250.00 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.