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Ground meat sausages smryna style
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| Artist: |
_ |
| Categories: |
Meats, Sausages |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Butter, melted | | 1
| lbs | Tomatoes, peeled | | 1
| tsp | Granulated sugar | | | Salt & freshly ground pepper | | 3
| | Garlic cloves, crushed | | 1/4
| cup | Dry white wine | | 1
| small | Bay leaf | | 1
| lbs | Lean ground beef | | 2
| slice | Bread, crusts removed | | | - soaked in water, and | | | - squeezed dry | | 1
| tsp | Ground cumin | | 1
| | Egg, lightly beaten | | 2
| tsp | Parsley, minced | | 1
| tsp | Salt, (or more to taste) | | 1
| pinch | Freshly ground pepper | | | Oil for frying |
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Procedures:
| 1 | Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. | | 2 | Simmer for 30 minutes, then strain through a fine sieve or food mill. | | 3 | Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. | | 4 | (the mixture should not be stiff). | | 5 | Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. | | 6 | 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. | | 7 | Drop the soutzoukia in sauce and simmer for 15 minutes. | | 8 | Serve with a steaming grain dish and fresh, cooked vegetables or salad |
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