Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style
Servings: 20
4 tb Butter; melted
1 lb Tomatoes; peeled
1 ts Granulated sugar
Salt & freshly ground pepper
3 Garlic cloves; crushed
1/4 c Dry white wine
1 sm Bay leaf
1 lb Lean ground beef
2 sl Bread; crusts removed,
– soaked in water, and
– squeezed dry
1 ts Ground cumin
1 Egg; lightly beaten
2 ts Parsley; minced
1 ts Salt; (or more to taste)
1 pn Freshly ground pepper
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.
Typed for you by Karen Mintzias