Soutzoukakia (try saying that 10x fast!)

Earlier this week I had ground pork and beef out and was debating whether to go “loaf” or “ball.” Italian flavors? Maybe Thai? How about Greek? I was leaning toward a feta/spinach flavor combination — which is sort of Greek, so I thought of looking at Laurie’s Mediterranean cooking site, Mediterranean Cooking in Alaska, for other ways to go. Wouldn’t you know it, her latest post was for Soutzoukakia (soo-tsoo-kah-kee-ah), a hand-formed sausage made from ground pork and beef, and simmered in a red wine sauce. I’m pre-disposed to like anything long-simmered in a red wine sauce, so this was a no-brainer. It also allowed me to play with Aleppo pepper again since both the meat “balls” and sauce had this special pepper. After tracking down this spice for 2 years, I finally happened upon it at The Souk spice store at Pike Place Market in Seattle last January. The Plasto recipe that we had last week also called for Aleppo pepper, but it’s flavor was not as pronounced as it was this time. It’s a very flavorful and mild heat that reminded me of Spanish hot pimenton.

The recipe calls for the meats and spices to be combined, then formed into football-shaped “sausages” and browned before being added to the simmering red wine tomato sauce. It comes together fairly quickly, and the house was redolent with a rich meaty smell that T commented on as soon as he stepped through the door. We served this as recommended, with feta (I still got my cheese fix!) and kalamata olives; but skipped the rice in favor of fresh-garlic bruschetta to sop up the wonderful sauce and to ensure we got our garlic dose for the day. The cumin and pepper really differentiate this from its Italian cousin, as does the surprise addition of red wine vinegar. This is another one for the keeper files. Here is Laurie’s Soutzoukakia recipe on her site. I used only half the given quantity for the sausages (11 palm-sized footballs), and shaped the rest as meatballs, fried them, and immediately froze them for future use (maybe with grilled polenta?).

FRESH GARLIC BRUSCHETTA
1 loaf of French bread or a baguette
2-3 large cloves of garlic, peeled but left whole
olive oil

Halve loaf or baguette lengthwise. Toast or broil until just golden brown. Immediately rub garlic cloves over all cut surfaces of the loaves. Drizzle with olive oil. Great with any dish with a sauce, especially these Soutzoukakia, but also Crab Cioppino, Crawfish Etouffe, Chicken Barbera, and Stuffed Cabbage.

We only ate half the sausages for dinner so there were these tempting ground meat things swimming in delicious gravy in the fridge the next morning. You know what that means, don’t you? Loco-moco, of course! For the yet-to-be-initiated, loco-moco is an Hawaiian breakfast favorite consisting of a bed of rice topped with a meat patty and fried egg, and covered in brown gravy! We christened this version . . . you guessed it — the Soutzou-moco! (You heard it here first, Folks!)