Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style

Recipe Ingredients

4 tablespoons	60ml	Butter - melted
1 lb	454g / 16oz	Tomatoes - peeled
1 teaspoon	5ml	Granulated sugar
1/4 cup	59ml	Dry white wine
1 lb	454g / 16oz	Lean ground beef
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Parsley - minced
1 teaspoon	5ml	Salt - (or more to taste)
1		Freshly ground pepper
		Salt and freshly ground pepper
3		Garlic cloves - crushed
1		Bay leaf (small)
2		Bread; crusts removed - soaked in water, and
		Squeezed dry
1		Egg - lightly beaten
		Oil for frying

Recipe Instructions

Combine the melted butter, tomatoes, sugar, salt and 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 375F 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.

Source:
60 Minute Gourmet

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