Soutzoukakia

Method

Combine the minced pork and beef with the chopped onion, garlic, breadcrumbs, egg, cumin, oregano, pepper and salt, then knead gently until just incorporated. Form the mixture into 16 oval patties, roughly sausage-shaped. Heat the olive oil in a large frying pan and brown the soutzoukakia in batches until golden on all sides, then set aside. Deglaze the pan with the red wine, scraping up any browned bits, then add the tinned tomatoes, tomato puree, bay leaves and cinnamon stick. Return the soutzoukakia to the pan, reduce heat to low and simmer gently for 35-40 minutes until the sauce has thickened and the flavours have melded. Taste and adjust seasoning as needed before serving with rice or crusty bread.