Sausage Sliders with Cinnamon Red Sauce

SlidersI love meatballs. Especially when they are easy to make and low maintenance. These handmade “sausages” are more like meatballs and very easy to make with very little prep, cooking and clean-up time.

Traditionally these are served alone on a plate with sauce and referred to as “Soutsoukakia” (Suit-Sou-Kaa-Kia). I’ve changed things up a bit by serving them as sliders. They’re easy to prepare, and the longer they simmer in the sauce the better they are. Make them in the morning and forget about them until suppertime… that is if you can resist the cinnamon scent wafting through your kitchen.


1 pound ground beef

1 pound ground pork (or, pork sausage meat, casing removed)

2 garlic cloves, crushed and minced

½ chopped onion

1 cup Panko breadcrumbs

2 eggs

1 teaspoon cumin

1 teaspoon parsley

1 teaspoon mint

salt and pepper

vegetable oil for browning


1 28-ounce can tomato sauce

2 garlic cloves, crushed and minced

½ chopped onion

½ cup white wine

½ teaspoon cinnamon

1 teaspoon sugar

salt and pepper

Small slider rolls (Martin’s Party Potato Rolls are great!)

Parmesan or Mizithera Cheese for topping

In a large bowl combine meat, garlic, onion, Panko, eggs and spices.  Mix with your hands to combine well.  Form into golf ball size meatballs and press down to flatten into small patties.

Heat oil in a large cast iron casserole pot over medium high heat.  Brown the sausages, about 4 minutes each side.  They do not need to be cooked through, just browned.  Remove and set aside.


In the same pot, add the remaining onions and garlic, cook for about 2-3 minutes.  Add the wine and cook for another minute.  Add tomato sauce, cinnamon, sugar, salt and pepper.  Simmer for about 5 minutes.  Add the sausages back to the pot and simmer gently for at least an hour.

Slice and toast the rolls if you like. Place a sausage and a little extra sauce on each roll and top with grated Parmesan or Mizithra cheese.

Tip:  In a small mini-prep food processor, chop the garlic and onion together.  Mix half of the mixture into the sausage mix and reserve the other half for the sauce.

©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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