The Greek name for these sausages is ‘sousoukakia’. They are more like large meatballs than the sausages we are accustomed to. Traditionally they are served with pasta, rice or fresh, crusty bread, accompanied by a green or mixed salad.
Serves 4
What you need
50g/2oz/ 1 cup fresh breadcrumbs
150ml/1.5lb/3 cups minced (ground)lamb
30ml/ 2 tbsp grated onion
3 garlic cloves, crushed
10ml/ 2 tspn ground cumin
30ml/ 2 tbsp chopped fresh flat leaf parsley
flour, for dusting
olive oil, for frying
600ml/1 pint/2.5 passata (bottled strained tomatoes)
5ml/ 1 tsp sugar
2 bay leaves
1 small onion, peeled
salt and ground black pepper
a few sprigs of fresh flat parsley, to garnish
What you do
1 Mix together the breadcrumbs and milk. Add the minced lamb, onion, garlic, cumin and chopped parsley and season well with salt and freshly ground black pepper
2 Shape the mixture with your hands into fat little sausages, about 5cms/2ins long, and roll them in flour. Heat about 60ml/4tbsp olive oil in a frying pan
3 Fry the sausages for about 8 minutes, turning them frequently until they are evnly browned all over. Remove from the pan and drain on a plate covered with a few sheets of kitchen paper.
4 Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes. Add the sausages and cook for a further 10 minutes. Serve garnished with parsley.
NB Sousoukakia can also be made with minced (ground) beef.
