Romanian Grilled Skinless Sausages (Mici (Mititei))
Mici / Mititei Say it: MEE-chee / mee-tee-TAY
Mici (also called mititei) are the signature grilled sausages of Romania, especially around Bucharest and Wallachia. Made from a hand-kneaded mixture of beef, pork or lamb, garlic, thyme and baking soda, they are rolled without casings and grilled over high heat until deeply browned. They appear at street grills, backyard parties and May 1 celebrations, always with mustard and bread. The beef stock and baking soda give them a tender, juicy texture that sets them apart.
Romanian Grilled Skinless Sausages (Mici (Mititei))
Mici / Mititei
Pronounced MEE-chee / mee-tee-TAY
- Serves
- 6
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Meat
Flavorings
Liquid and seasonings
Method
If using whole beef, cut it into strips and pass through a meat grinder fitted with a medium plate; combine with the ground pork or lamb in a large bowl. Keep the meat cold.
Add the garlic paste, thyme, black pepper, paprika and allspice (if using), and salt. Pour in about 2 tablespoons of the cold beef stock.
Knead the mixture vigorously with your hands or a stand mixer with the paddle attachment, gradually adding the remaining cold stock in small splashes. Work the mixture until it becomes sticky and paste-like, about 20-30 minutes; it should hold together without crumbling.
Sprinkle over the baking soda and knead for another 2 minutes until fully incorporated. Press the meat paste firmly into a bowl to remove air pockets, cover with plastic wrap, and refrigerate at least 12 hours or up to 24 hours.
When ready to grill, shape the mixture into small logs about 3-4 inches (8-10 cm) long and 1 inch (2.5-3 cm) in diameter, about 2 oz (50 g) each. With damp hands, keep the size even so they cook at the same rate.
Heat a charcoal or gas grill until very hot. Place the mici on the grill grate and cook for 2-3 minutes per side, turning them three times with tongs, until deeply browned all over and slightly firm but still springy, 8-10 minutes total. If fat flares up, use a water-soaked brush to calm the flames, but do not douse the coals.
Serve the mici hot, straight off the grill, with sharp mustard and fresh white bread or a soft roll.
Regional variants
Some cooks replace the pork with fatty lamb for a more old-fashioned Wallachian taste; others add a spoonful of paprika and allspice for a warmer, slightly sweet aroma. A few recipes use cold water or sparkling water instead of beef stock, but the stock version is richest.
Cook's notes
- The long kneading is what makes mici tender; do not shorten it. The paste should look glossy and sticky before chilling.
- Use well-chilled meat and cold stock to keep the fat from smearing during mixing.
- For the most traditional flavor, use a mix of beef and lamb; if lamb is too strong, pork gives a milder result.
Serve with
Serve with a sharp mustard, fresh white bread or a soft roll, and cold beer.
Make ahead and storage
The meat paste can be refrigerated for up to 24 hours before shaping; shaped raw mici can be frozen on a tray, then bagged for up to 2 months. Grill from frozen, adding a few extra minutes.
