Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style

Course : Greek
Serves: 20
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4 tablespoons butter -- melted
1 pound tomatoes -- peeled
1 teaspoon granulated sugar
1/4 cup dry white wine
1 pound lean ground beef
1 teaspoon ground cumin
2 teaspoons parsley -- minced
1 teaspoon salt -- (or more to taste)
1 teaspoon freshly ground pepper
1 teaspoon salt and freshly ground pepper
3 cloves garlic -- crushed
1 small bay leaf
2 slices bread; crusts removed -- soaked in water, and squeezed dry
1 large egg -- lightly beaten
2 tablespoons oil for frying

Preparation / Directions:

Combine the melted butter, tomatoes, sugar, salt and 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 375F 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.

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