Soutzoukakia Smyrneika (ground Meat Sausages) Recipe

Soutzoukakia Smyrneika (ground Meat Sausages) Recipe

Yield: 20 Servings
Recipe by luhu.jp

Ingredients:
4 tbsp: Butter, melted
1 lbs: Tomatoes, peeled
1 tsp: Sugar, granulated
1/4 cup: Wine, white, dry
1 lbs: Beef, ground, lean
1 tsp: Cumin, ground
2 tsp: Parsley, minced
1 tsp: Salt, (or more to taste)
1 pinch: Pepper, black, ground
3: Garlic cloves, crushed
1 small: Bay leaf,
2 slice: 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.


Source from luhu.jp