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.
My Private Note
Units: US | Metric
- 1Combine the meats in a bowl. Add the garlic and seasonings and mix well.
- 2Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes).
- 3Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner).
- 4Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight.
- 5Grill 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.
- 6Have the mustard, bread, and beer ready. These are so good.
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Nutritional Facts for Romanian Mici--Grilled Fresh Sausages
Serving Size: 1 (166 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 394.1
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 10.3 g
- Cholesterol 122.5 mg
- Sodium 703.5 mg
- Total Carbohydrate 1.4 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 33.8 g