Romanian Mititei Mici
Savor the bold, smoky flavors of authentic Romanian cuisine with Mititei (Mici), a traditional grilled sausage that’s sure to impress at your next barbecue. Made with a savory blend of ground beef, pork, and optional lamb, these skinless sausages are seasoned to perfection with garlic, cumin, coriander, thyme, and a hint of smoked paprika. The secret to their irresistibly juicy texture lies in the addition of cold water or beef stock, along with a touch of baking soda to enhance tenderness. After the meat mixture is rested to develop deep, robust flavors, the mici are grilled until beautifully charred on the outside and succulent on the inside. Serve these iconic Romanian delights hot off the grill, paired with tangy mustard, crusty bread, and pickles for a meal that captures the heart of Eastern European grilling traditions. Perfect for summer gatherings, Mititei is a dish that brings authentic flavor and a touch of nostalgia to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 250 grams Ground lamb (optional)
- 4 Garlic cloves, minced
- 1 teaspoon Baking soda
- 120 ml Water (cold or beef stock)
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme (dried)
- 0.5 teaspoon Chili flakes (optional, for a spicy kick)
Instructions
In a large mixing bowl, combine the ground beef, pork, and lamb (if using), and mix thoroughly to ensure even distribution of flavors.
Add the minced garlic, baking soda, ground black pepper, salt, ground coriander, ground cumin, smoked paprika, dried thyme, and chili flakes (if using). Mix until the spices are evenly incorporated into the meat mixture.
Gradually pour in the cold water or beef stock, a little at a time, while mixing the meat. This helps to maintain the moisture and create a smooth texture.
Knead the mixture with your hands for about 5 minutes, or until it becomes sticky and well-combined.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or overnight. This allows the flavors to meld and the meat to firm up.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed for consistent cooking.
Lightly oil your hands and shape the meat mixture into small sausages about the size of your thumb (roughly 3–4 inches long and 1 inch thick).
Place the mici on the hot grill and cook for about 7–8 minutes per side, turning occasionally to ensure even browning. The sausages should be cooked through but still juicy on the inside.
Remove the mici from the grill and let them rest for a couple of minutes before serving.
Serve hot with mustard, fresh bread, and a side of pickles or a simple salad.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 6651 mg | 289% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.4 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2025 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
