Best Romanian Mici Grilled Fresh Sausages 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!

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- 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.

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.