Sunday, November 11, 2012

Soutzoukakia Weather!

As it's finally getting cooler in our part of the world, it's time to make some hearty Greek food.  Today we'll make Yannis' famous soutzoukakia, or meat sausages in wine sauce.  As with most Greek dishes, it takes a bit of preparation, but it's most definitely worth it!!

2 lb's.ground beef (ground twice if you can)
2 cloves garlic
1/2 cup fresh finely chopped parsley
salt and pepper
2 beaten eggs
2 1/2 teas. whole cumin
1 T. olive oil
splash of vinegar
1 cup finely ground bread crumbs

knead the above mixture well and shape into slender sausages, about 2-3 inches long.  Lightly roll the sausages in flour and lightly brown them on all sides in 4 T. of butter in a large skillet. Add 1/2 cup red wine, turn off the fire and let the sausages sit for a couple of minutes to absorb the flavor of the wine.

sauce for sausages:
in large skillet saute one large grated onion in a little olive oil
1 clove chopped garlic
4 ripe tomatoes, grated
1 small can (6oz) tomato puree
1 T. tomato paste
1 cube beef boullion
1 t. vinegar
 1/2 t. sugar
 salt and pepper    

simmer for 20 minutes, pour over soutzoukakia and simmer another 20 minutes. If the sauce becomes too thick, you can add a little water.  Serve the sausages over homemade mashed potatoes, rice, couscous or your favorite pasta..salad, wine and music ....opa!! 
Venettamou..kali oreksi!!

...looks like Venetta got straight to work--here's a pic of how hers turned out:


  1. Gotta remember to make this after I'm done with this California diet this week. Yiayia used to make this for us with french fries when we'd go have lunch with her.
    I'm a little confused with the T. and teas. but I learned something new. I hadn't seen either of those used before. Hope Poros is nice.

  2. Made them twice this weekend. Once for ourselves and once for guests. Came out great. When's the pastichio post coming up?