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Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style
Categories: Greek Meat
Yield: 20 Servings

  Karen Mintzias
4tbButter; melted
1lbTomatoes; peeled
1tsGranulated sugar
  Salt & freshly ground pepper
3 Garlic cloves; crushed
1/4cDry white wine
1smBay leaf
1lbLean ground beef
2slBread; crusts removed, soaked in water, and squeezed dry
1tsGround cumin
1 Egg; lightly beaten
2tsParsley; minced
1tsSalt; (or more to taste)
1pnFreshly 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