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    PrimaRecipes --> Meat

    recipe title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Style
    category: Meat
    keywords: greek, Meats
    servings: 20
          4 tb Butter; melted
          1 lb Tomatoes; peeled
          1 ts Granulated sugar
               Salt + freshly ground pepper
          3    Garlic cloves; crushed
        1/4 c  Dry white wine
          1 sm Bay leaf
          1 lb Lean ground beef
          2 sl Bread; crusts removed,
               - soaked in water, and
               - squeezed dry
          1 ts Ground cumin
          1    Egg; lightly beaten
          2 ts Parsley; minced
          1 ts Salt; (or more to taste)
          1 pn Freshly ground pepper
               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. Typed for you by Karen Mintzias

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