Oscar's Sheftalia Sanga

Step up your sausage sanga game with this recipe from Oscar Solomon 🌭 400g coarse lamb belly mince 400g coarse pork mince 100g pancetta 1 caul fat 10g parsley 2g mint 5g dill 40g onion 1 whole egg 5g salt 150g panko 5g dried oregano Milk buns For the sauce 1 tbl Greek yoghurt 1 tbl Dijon mustard 1 tbl toum 1 tsp cornichon (diced) 1 tsp red onion (diced) 0.25 tsp lemon thyme 1 tsp capers 0.5 tsp caper brine Soak caul fat overnight in salted water Next day, add the rest of the ingredients to a clean metal bowl (not including caul fat) and mix well with your hands, ensuring not to overwork Shape the mixture into balls and allow to rest for 25-30 mins Meanwhile drain the caul fat, from the overnight brine and rinse well, then pat dry Flatten the caul fat out and add the balls to the caul fat – wrap around once and seal at the base Once shaped, let rest in the fridge to set its shape Meanwhile, add Greek yoghurt, toum, Dijon mustard, chopped red onion, cornichon, lemon thyme, capers, caper brine and mix gently, but don’t over whip Cut bun in half and cook in melted butter, set aside On low to medium heat, add the sheftalia balls seasoned with salt and pepper to a cast iron pan and render slowly on every side of the ball Once sealed all over finish off in an oven set to 180 degrees for 5 mins, then rest for another 5 mins Add sauce to bun, add sheftalia and then a dollop of seeded mustard on top Finish with bun top and squeeze of lemon #raremediumreels #sheftalia #sheftaliasanga #lamb #australianlamb #amsr #recipe #chef #cook #reels #reelsinstagram #viralreels #explorepage #instareels #fyp #foodie