Soutzoukakia smyrneika (ground meat sausages, smryna styl
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Soutzoukakia smyrneika (ground meat sausages, smryna styl
  Meat    Greek  
Last updated 6/12/2012 12:55:55 AM. Recipe ID 17928. Report a problem with this recipe.
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      Title: Soutzoukakia smyrneika (ground meat sausages, smryna styl
 Categories: Greek, Meats
      Yield: 20 servings
 
      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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Recipe ID 17928 (Apr 03, 2005)

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