Sheftalia (Barbequed Sausages)

Yield:	50 Servings
Categories:	Greek, Meats

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