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Smyrna Sausages

ingredients

2 small slices white bread
milk
450 g (1 Ib) minced beef
2 small onions, skinned and minced
little chopped parsley and mint
1/4 level tsp (1.25 ml) ground cumin or
Mixed Spice (All Spice / Pumpkin pie spice)
1 egg, beaten
45 - 60 ml (3- 4 tbsp) butter or oil
3 - 4 tbsp (45 - 60 ml) plain flour
2/3 cup (150 ml) 1/4 pt pureed tomatoes
1 tsp (5 ml) sugar
2/3 cup (150 ml) 1/4 pt white wine
2/3 cup (150 ml) 1/4 pt water
salt and pepper

method

1. Remove the crusts from the bread, soak the soft part in a little milk and squeeze it almost dry.

2. Place the meat in a basin and mix with half the minced onion, the soaked bread, chopped parsley, mint and the cumin or spice. Bind with the egg and knead well.

3. Shape the meat mixture into small sausage shapes about 5 cm (2 in) long and fry them lightly in a little butter or oil until the meat changes colour. Place them carefully in a saucepan.

4. Meanwhile prepare the tomato sauce; fry the remaining minced onion in butter until soft but not brown; add the flour, tomato puree, sugar, wine, water, salt and pepper and simmer for a few minutes. Pour the sauce on to the sausages in their saucepan and simmer all together for 1/2 to 3/4 hour, until the meat is cooked.

5. Serve hot.

What did you think?

12 people have helped to review this recipe. Thankyou!

Cook
posted by paul @ 08:00AM, 9/04/12
I tried this receipe and it turned out well. Lots of other receipes around so lots of room to experiment.
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