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.
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INGREDIENTS
Nutrition- 12
- 12ounces ground lamb shoulder
- 1
- 2
- 1tablespoon olive oil
- 1 1⁄2
- 1teaspoon baking soda
- 1
- 1⁄2teaspoon dried marjoram
- 1⁄2teaspoon caraway seed
- 1⁄2
- 1⁄4teaspoon ground allspice
- 1
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DIRECTIONS
- 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.
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