Mititei Small Ground Beef Sausages Recipes

MITITEI- AUTHENTIC ROMANIAN GRILLED SAUSAGES RECIPE

Steps:

• Dissolve baking soda in the beef broth or plain water. Set aside.
• Use a garlic press to crush the garlic cloves.
• Place the meat with all ingredients in a large bowl, including the garlic, and mix thoroughly. (If you have a stand mixer, this will work too. )
• Add the broth in stages, mixing well after each addition. (The meat mixture needs to get to a smooth consistency, like a paste, but not too loose.) You might not need to use all the broth/water.
• Cover the bowl and refrigerate overnight for the meat to absorb the flavors.
• The next day, line a tray with foil and set it aside.
• Take the meat out of the refrigerator and, with wet hands, form the "Mititei" in a cylinder shape 2-3 inches long and 1 inch thick.
• Place them on the tray. Continue until you finish all the meat.
• Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness. (around 8 minutes)
• They are delicious when done with just a little pink inside and very juicy.
• Serve with mustard, fresh bread, or French fries next to a cold beer.
• Notes: The "Mititei" meat should contain a pretty good amount of fat. The original recipes use beef suet, fat pork meat(usually shoulder), or lamb. You can use only beef, but you will need to add oil to the mixture to replace the fat. If you do not use fat, the Mititei will be dry.
• Baking soda is mandatory, so do not omit it.

MITITEI (SMALL GROUND BEEF SAUSAGES)

Steps:

• Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
• Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
• Cover bowl and refrigerate for at least 5 hours.
• With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
• Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
• Serve as an hors d'oeuvre or with potatoes as an entrée.