Soutzoukakia smyrneika (ground meat sausages)
20 Servings
Ingredients
| Quantity | 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 | Garlic cloves; crushed | |
| 1 | small | Bay leaf |
| 2 | slices | Bread; crusts removed, soaked in water, and squeezed dry |
| 1 | Egg; lightly beaten | |
| Oil for frying | ||
Directions
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.