Soutzoukakia smyrneika (ground meat sausages)

Yield: 20 Servings

Measure Ingredient
4 tablespoons Butter; melted
1 pounds Tomatoes; peeled
1 teaspoon Sugar, granulated
¼ cup Wine, white, dry
1 pounds Beef, ground; lean
1 teaspoon Cumin, ground
2 teaspoons Parsley; minced
1 teaspoon Salt; (or more to taste)
1 pinch Pepper, black, ground
3 \N Garlic cloves; crushed
1 small Bay leaf
2 slices Bread; crusts removed, soaked in water, and squeezed dry
1 \N Egg; lightly beaten
\N \N Oil for frying

Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.

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