ROMANIAN PORK AND LAMB SAUSAGES (MITITEI)
These are small sausages without casings. You can use beef instead of pork, but in either case it shouldn't be too lean. Adapted from the Barbecue Bible. Prep time includes 2 hours chilling time.
Provided by Chocolatl
Categories Lamb/Sheep
Time 2h23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl.
- Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
- To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
- Lightly oil a large plate.
- Divide meat mixture into 8 equal portions.
- Lightly wet your hands with cold water.
- Roll each portion into a sausage about 3" long and 1" in diameter.
- Place sausages on oiled plate as they are made.
- Cover loosely with plastic wrap and chill 2-4 hours.
- To cook:.
- Preheat grill to high.
- Oil the grill grate.
- Arrange sausages on grill.
- Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.
Nutrition Facts : Calories 491.9, Fat 39.9, SaturatedFat 15.1, Cholesterol 122.7, Sodium 1288.1, Carbohydrate 2.9, Fiber 0.8, Sugar 0.8, Protein 29
ROMANIAN MITITEI (MICI)
These little yummies are THE smell encountered at any Romanian Piatsa (outdoor market). They are the closest thing you find to Romanian street food. They are very flavorful and smell incredibly good while grilling.
Provided by Callu
Categories Lamb/Sheep
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 475, Fat 36.4, SaturatedFat 14.3, Cholesterol 133.6, Sodium 1489, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 33.4
ROMANIA PORK AND LAMB SAUSAGE / MITITEI
Number Of Ingredients 13
Steps:
- 1. Combine the pork, lamb, onion, garlic, oil, 1 1/2 teaspoons salt, the baking soda, paprika, marjoram, caraway seeds, 1/2 teaspoon pepper, the allspice, and cloves in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary it should be highly seasoned.2. Lightly oil a large plate. Divide the meat mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form sausage shapes about 1 inch in diameter and 3 1/2 inches long. Place the mititei as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 2 to 4 hours.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the mititei on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all. Serve immediately.Makes 8 sausages serves 4
Nutrition Facts : Nutritional Facts Serves
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- Place the meat into a bowl, you can give it another whizz into food processor for a double grinding but don’t worry if you don’t fancy doing this. There is another solution - extra mixing/kneading.
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- Add this liquid mixture to the meat and mix really well until the mixture becomes almost a paste. And this is your double grinding technique
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