SOUTZOUKAKIA SMYRNEIKA (GROUND MEAT SAUSAGES)

      Title: SOUTZOUKAKIA SMYRNEIKA (GROUND MEAT SAUSAGES)
  Categories: Greece
       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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