Soutzoukakia smyrneika (ground meat sausages)
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Soutzoukakia smyrneika (ground meat sausages)
Last updated 6/12/2012 1:23:52 AM. Recipe ID 57153. Report a problem with this recipe.
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      Title: Soutzoukakia smyrneika (ground meat sausages)
 Categories: Greece
      Yield: 20 Servings
      4 tb Butter; melted
      1 lb Tomatoes; peeled
      1 ts Sugar, granulated
    1/4 c  Wine, white, dry
      1 lb Beef, ground; lean
      1 ts Cumin, ground
      2 ts Parsley; minced
      1 ts Salt; (or more to taste)
      1 pn Pepper, black, ground
      3    Garlic cloves; crushed
      1 sm Bay leaf
      2 sl Bread; crusts removed,
           - soaked in water, and
           - squeezed dry
      1    Egg; lightly beaten
           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.

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Recipe ID 57153 (Apr 03, 2005)

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