Greek Sausages

Greek Sausages

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These sausages, fried, then cooked in tomato sauce, are called soudzoukakia.
Servings: 6
Calories: 531


  • 4 oz fresh white breadcrumbs
  • 5 floz milk
  • 2 lb minced pork
  • 2 tbsp grated onion
  • 3 garlic cloves finely chopped
  • salt and freshly ground black pepper
  • olive oil for brushing
  • flour for dusting
  • For the sauce
  • 2 lb very ripe tomatoes blanched, skinned and chopped, or drained canned tomatoes
  • 2 tsp sugar
  • 2 bay leaves
  • a pinch of ground cumin
  • 1 small onion peeled
  • salt


  • First make the sauce: put all the ingredients into a saucepan, leaving the onion whole. Bring to the boil, then simmer gently, uncovered, for 30 minutes.
  • Meanwhile, make the sausages: soak the breadcrumbs in the milk for a few minutes, then squeeze dry. Mix the breadcrumbs with the minced pork, grated onion and garlic, and season well with salt and pepper. For smooth-textured sausages, pound the mixture or process in a food processor.
  • Fry a little of the sausage-meat until cooked; taste and adjust the seasonings.
  • Shape the mixture into about 32 fat little sausages about 5 cm /2 in long. Roll them in flour and place them in the refrigerator for 10 - 15 minutes to firm up.
  • Brush the sausages with the oil. Place them in a frying-pan over medium heat and cook, turning frequently, until evenly browned. Drain on absorbent paper.
  • Remove the onion and bay leaves from the sauce and sieve it to remove the seeds, if you wish. Add the sausages and simmer for a further 15 minutes. Serve hot.
Calories: 531 kcal
Carbohydrates: 25 g
Protein: 30 g
Fat: 34g
Saturated Fat: 13 g
Cholesterol: 111 mg
Sodium: 242 mg
Potassium: 900 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 1313 IU
Vitamin C: 24 mg
Calcium: 107 mg
Iron: 3 mg
Ingredients Ground Pork, Pork
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