Recipe for Soutzoukakia Smyrneika – Smyrna Style Sausages
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This sausage recipe is typical of something that was served amongst Greeks living in Smyrna. Now, it is a popular dish amongst the transplanted Smyrnian Greeks living throughout the world.
Soutzoukakia Smyrneika Recipe Ingredients:
- 4 tablespoons butter, melted
- 1, 14 ounce can of diced tomatoes, with the juices
- 1/4 cup dry red wine
- 1/2 cup water
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup bread crumbs
- 2 tablespoons milk
- 1 large egg, lightly beaten
- Greek olive oil, for frying
Add the butter, tomatoes, red wine, water, and garlic to a large saucepan. Bring the mixture to a boil on medium heat with the pan covered and then simmer it on low for ten minutes. Turn off the heat and let the mixture set.
Add the beef or lamb, cumin, salt, pepper, bread crumbs, milk, and egg to a medium bowl and mix together with a wooden spoon or your hands. Form the meat with your hands into long cylindrical shapes like a sausage, about 1/4 – 1/2 inch wide and two inches long. Add some olive oil to a deep frying pan (2-4 tablespoons) and fry the mixture until all sides are brown. This should take about 2 minutes per side.
Place the saugages in the saucepan with the sauce, cover the pot, and simmer the mixture for about thirty minutes.
This post was written by GreekBoston.com