Romanian Mici Recipes

ROMANIAN MICI

Steps:

• In a large bowl, add the ground beef, pork, garlic, seasoning and herbs.
• Add the water, and mix well for at least 5 minutes until you get a sticky smooth paste.
• Alternatively, add everything to a kitchen aid and leave to mix for at least 5 minutes.
• Chill the mixture in the fridge for at least one hour.
• Wet your hands, then shape 10 sausages.
• Grease a grill pan, heat it up, then grill each sausage for about 2-3 minutes until dark brown on the outside.
• Serve hot!

ROMANIAN MITITEI (MICI)

Steps:

• Mix all ingredients except soda water and baking soda until well blended.
• Blend in baking soda.
• Slowly add soda water a little at a time until well combined. Mixture should be moist but not so much that it cannot hold a shape.
• Form meat into cylindrical shapes about 2-3 inches long and 1 to 1 1/2 inches in diameter.
• Grill (or fry but they won't be as tasty) turning every few minutes until cooked through, about 10 minutes depending on your grill).
• Serve with a light mustard.

MITITEI (ROMANIAN STREET FOOD)

Steps:

• Make the meat mixture: Add all the ingredients and ¼ cup of the broth to the bowl of your stand mixer. Start mixing using the dough hook or paddle attachment for about 3 minutes on medium low. As the liquid is absorbed by the meat, keep adding ¼ cup of broth at a time until all the liquid is absorbed.
• Cover and chill: Transfer the meat mixture to a bowl and press it down with a spatula to push out any air bubbles. Cover with plastic wrap and refrigerate overnight. This allows all the ingredients to get friendly, resulting in very tasty sausages.
• Shape into sausages: Form the meat into long little sausages that are about 4 inches long and about 1 inch in diameter. You can use a piping bag, this way you'll end up with perfect mititei all the same size. You can also use your clean hands to shape them into long sausages. This is easier achieved if you wet your hands as you roll the meat. Make sure they are long enough, as they do tend to shrink when grilling.
• Grill the sausages: Grill on a hot grill, turning every 3 minutes on each side. You want to make sure the grill is not scorching hot, as they will burn on the outside and will end up raw in the middle. If the heat is too low they will dry out.
• Serve: Serve with lots mustard and french fries.

MITITEI (ROMANIAN GRILLED SAUSAGES)

Steps:

• Combine ground beef, ground pork, garlic, broth, salt, coriander, cumin, thyme, pepper, and baking soda in a large bowl. Mix until everything is well combined. Cover bowl and chill in the refrigerator for at least 2 hours, best overnight. Do not skip this important step, because it increases the flavor and ensures that the meat comes out tender.
• Form meat into cylinder-shaped sausages, about 3 inches long and 1 inch thick, with wet hands (this prevents the meat from sticking to your fingers).
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill sausages on the preheated grill, carefully turning after about 4 to 5 minutes. Only flip them if they come off easily. Grill on the other side until cooked through about 3 more minutes.

ROMANIAN MICI--GRILLED FRESH SAUSAGES

Steps:

• Combine the meats in a bowl. Add the garlic and seasonings and mix well.
• Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes).
• Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner).
• Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight.
• Grill the mici over a medium-hot grill for 15-20 minutes. They may still look a little pink on the inside. This is normal because of the baking soda and doesnt mean that they are raw. 20 minutes should do it.
• Have the mustard, bread, and beer ready. These are so good.

ROMANIAN GRILLED MINCED MEAT ROLLS

Steps:

• In a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. Mix with your hands for about 15 minutes, adding a little bit of the water at a time. This part can be made a few hours ahead of time if you like.
• Preheat a grill for high heat. With wet hands form the meat into rolls about 3 inches long and 1 inch thick. Brush lightly with oil.
• Grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.