Mititei or also known as mici are small , great smelling, grilled sausages that are always served at a summer barbeque in Romania.  There are many regional variations of Mititei.  Here are 3 variations that I know of:

a)     850 lean ground beef mixed with 150 g beef fat

b)     equal amounts of lean ground beef and ground pork

c)     a mixture of 750 g ground beef and 250 g ground lamb with a total of 15% fat

The following recipe represents version  b)  listed above.

Grind the meat through the finest setting of the meat grinder (if you bought the ground meet just put them together in a bowl and mix).  Peel the garlic and press it through a garlic press.  Add the garlic to the meat.  Add the other spices mix together and then put it through the meat grinder again.  Now add the 4 T of beef broth and mix with a wooden spoon until the mixture is smooth.

Put some oil on your hands and form 18 small sausages. Put the sausages in the refrigerator overnight. The sausages are to be grilled on a grill using coal for best results.  When finished the Mici weigh about 50 g.  If being served as a main dish you should serve 4-6 per person.

Serve with mustard, mujdei (recipe follows), bread and beer.

Recipe for Mujdei:

A garlic dip that goes great with the Mici.

Peel 15 cloves of garlic and press them through a garlic press or chop them very finely with a knife.  In a bowl put in the garlic and and add enough hot water to cover the garlic and add a pinch of salt.

Translated by Heidi Hüssli

500 g

500 g

4 cloves

1 pinch

1 pinch

4 T

20 g

10 g

Grilled Mici served here with mustard.

See more pictures in the PDF-Version

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