Let’s make something special with ground mutton this time. The unique combination of various spices and ingredients isn’t the only factor that makes this a special recipe. It’s also the fact that we’ll grill the soutzoukakia wrapped in caul fat. Though what makes this recipe really special is the way we’ll grind the mutton using a special type of knife instead of a meat grinder. This way the mince will have a unique texture and flavor. Let’s see what you’ll need for this special mutton soutzoukakia recipe.
It’s best to try to grind the meat by chopping it instead of using a meat grinder. This is an ancient method of making ground meat or chopped meat, as it was called then. You’ll need a special knife or a chopping knife or a kitchen axe. This way you won’t over-process the meat, and the soutzoukakia will have a unique texture and bite. After finely chopping the meat, place all the spices in a mortar, and grind to a powder. Add the salt to the spice mixture, as well.
Mix the ground meat with the ground fat, and add the finely chopped onions, the crushed garlic cloves, and the eggs. Mix all these ingredients together by kneading the ground mutton. Then, add the spices gradually, kneading each time to distribute them evenly. Lastly, add the corn starch, and as many breadcrumbs as needed for the mince to be tender and moist. Refrigerate the mince for at least 2 hours, or up to 6 hours. Before you light the fire, shape the soutzoukakia into oval forms using 75 g for each one of them. Then, wrap them individually in caul fat. You could also take 120 g of mince, and skewer on a kebab wide spit. Another option would be to shape burger patties (120 g) and grill them on the grilling grate.
Pile up the charcoals inside the charcoal case of your grill. Place kindling (denatured alcohol-soaked cotton) on top, and light them. The charcoals will be lit in 25-30 minutes easily, quickly, and without smoke. Spread them inside the charcoal case. Throw some charcoal ash on them to grill over medium heat, and avoid ignition during grilling due to the amount of fat in the soutzoukakia. Grill them until they get a nice golden-brown color externally, and the internal temperature reaches at least 75⁰C/167⁰F. You could accompany them with roasted long peppers, roasted tomatoes, and fine-quality wine. Good company is a must.