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  Soutzoukakia smyrneika (ground meat sausages)
 
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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