Smyrna Sausages
(Soutzoukakia smyrneika)

For 4 people
Difficulty: Medium
Prep Time: 1 hour 15 minutes

smyrna sausages

Smyrna Sausages
(Soutzoukakia smyrneika)

For 4 people
Difficulty: Medium
Prep Time: 1 hour 15 minutes

smyrna sausages

Ingredients for Smyrna Sausages:

   For the meatballs:
 1) 500g ground lamb or beef
2) 1 onion, finely chopped
3) 1 garlic clove, mashed
4) 60g bread crumbs
5) 3 Tbsp finely chopped parsley
6) 1 tsp powdered cumin
7) 1/4 tsp cinnamon
8) salt
9) freshly ground black pepper
10) 1 egg

  For the tomato sauce:

1) 1 small onion, finely chopped
2) 50ml olive oil
3) 1 garlic clove, mashed
4) 850g tomatoes, peeled and finely chopped
5) 1/2 tsp powdered cumin
6) 1 Tbsp finely chopped parsley
7) 1 bay leaf
8) pinch of sugar
9) salt
10) freshly ground black pepper
11) 2 Tbsp green olives, pitted (optional)
12) olive oil for frying

Preparation:

In a bowl mix the ground meat, onion, garlic, bread crumbs, parsley, cumin, cinnamon, salt and pepper.

Add the egg and knead well. Leave to rest in the refrigerator for at least 1 hour to bind the ingredients and develop the flavors.

Meanwhile, prepare the tomato sauce. In a large saucepan heat a few tablespoons of oil and fry the onions until translucent. Add the garlic and fry 2-3 minutes more. Add the remaining ingredients and simmer for 20-25 minutes until the sauce thickens.

Remove the meat from the refrigerator; wet your hands, and pinch off chunks of meat. Roll each one into a “sausage” about 8-9 cm long. Heat some oil in a large pan and fry the sausages until browned on all sides. (You could also bake them in a hot oven.)

Transfer the sausages to the pan with the tomato sauce and stir with a wooden spoon, taking care not to break them. Let simmer for 10-15 minutes.

Serve immediately with rice or mashed potatoes.

Enjoy!

  For the tomato sauce:

1) 1 small onion, finely chopped
2) 50ml olive oil
3) 1 garlic clove, mashed
4) 850g tomatoes, peeled and finely chopped
5) 1/2 tsp powdered cumin
6) 1 Tbsp finely chopped parsley
7) 1 bay leaf
8) pinch of sugar
9) salt
10) freshly ground black pepper
11) 2 Tbsp green olives, pitted (optional)
12) olive oil for frying

Sausages with rice

Note: This recipe with its singular aroma of cumin came to Greece with the refugees from Smyrna, present-day Izmir, after the disastrous war in Asia Minor in 1922 and  the resulting population exchange.

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