Romanian Mici Grilled Fresh Sausages Recipes
ROMANIAN MICI--GRILLED FRESH SAUSAGES
These are also called mititei and they are an essential part of Romanian life in the summer. People in Romania rarely make these from scratch but rather buy the pre-seasoned meat at the butcher shop. In the U.S. we don't have that option so I combined a few recipes I had seen and came up with this one. They are delicious. Rich and garlicky. Serve them straight off the grill with yellow mustard and bread. Beer is a must too. If you would like to add lamb to the mix, substitute it for half of the pork.
Provided by Transylmania
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 394.1, Fat 27.2, SaturatedFat 10.3, Cholesterol 122.5, Sodium 703.5, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 33.8
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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.
- In a larger mug I mix the beef stock with a beer so that be carbonate spices seasoning salt pepper and give it a good good stir until the salt has dissolved entirely.
- 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
- You can now work with a dash of oil or water to form the sausages into their shapes. A little touch of oil takes you a long way so just grease your palms with a tiny dash of oil or, use a bit of water. I always use oil. It helps with preventing them from sticking. Place all on a plate or a little tray, something that can easily be placed in the fridge.
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