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

		Karen Mintzias
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

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