Greek Smyrna sausages

Ingredients for 4 servings:

• 500 g minced beef
• 400 g tomatoes, very ripe, peeled and diced
• 1 bread roll, dry, soaked in water and squeezed out
• 5 tbsp olive oil
• ½ tsp sugar
• ½ tsp paprika powder, hot
• 3 tbsp red wine
• 1 medium onion(s), peeled and very finely diced
• 1 clove(s) garlic, peeled and very finely diced
• ½ bunch parsley, washed and chopped
• 1 m.-sized egg(s)
• 1 tbsp flour
• some thyme, fresh, washed
• some salt
• some black pepper, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soutsoukaikia Smyrnaika

Sauté the tomatoes in 2 tablespoons of olive oil, add the red wine, sugar, paprika, a little salt and pepper, and simmer covered for 15 minutes. Meanwhile, place the minced meat in a bowl, add the squeezed-out bread roll, onions, garlic, parsley, egg, a little salt and pepper, and knead everything well. Form small sausages from a heaped tablespoon of the minced meat mixture. Coat each sausage in flour and fry in the remaining olive oil until browned. Add a little water to the sauce if desired and bring to a boil briefly. Add the thyme to the sauce and the sausages, and let it simmer for 8-10 minutes over very low heat. Serve with fresh white bread.