Very often referred to by the people who sell them as "sausenges" !
1 "panna" (peritoneum skin) with which you will be able to wrap the following filling :
500 gr. minced meat (either pork , veal or mutton) mixed with one large , finely chopped onion , about half a bunch of finely chopped parsley and salt and pepper to season .
Cut the panna roughly into 10 cms squares and put about 1 tablespoon of minced meat filling onto it . Roll up into an oblong sausage-like package , folding over the sides first and then rolling it up to make a five cms long sheftali .
Pass a spit through four or five sheftalia and grill them on a low charcoal fire until they are thoroughly cooked and brown . They tend to burn on the outside and be raw inside , so turn them frequently .