ROMANIAN MICI
Romanian Mici (Garlicky Skinless Grilled Sausages), the best recipe for the grilling season. Big on flavours, super easy to make, these mici or mititei are a much-loved traditional Romanian recipe. They are also high protein, low carb and keto friendly. They are similar to the Middle-Eastern kofta, but with a unique Romanian flavour that we all adore. Best grilled or bbq-ed, and served with mustard and bread.
Provided by Daniela Apostol
Categories Appetizer
Time 1h16m
Number Of Ingredients 8
Steps:
- In a large bowl, add the ground beef, pork, garlic, seasoning and herbs.
- Add the water, and mix well for at least 5 minutes until you get a sticky smooth paste.
- Alternatively, add everything to a kitchen aid and leave to mix for at least 5 minutes.
- Chill the mixture in the fridge for at least one hour.
- Wet your hands, then shape 10 sausages.
- Grease a grill pan, heat it up, then grill each sausage for about 2-3 minutes until dark brown on the outside.
- Serve hot!
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 155 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MITITEI- AUTHENTIC ROMANIAN GRILLED SAUSAGES RECIPE
Mititei- Romanian Grilled sausages are made with ground beef, garlic, and other spices. They are served with mustard, bread, and cold beer.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 38m
Number Of Ingredients 12
Steps:
- Dissolve baking soda in the beef broth or plain water. Set aside.
- Use a garlic press to crush the garlic cloves.
- Place the meat with all ingredients in a large bowl, including the garlic, and mix thoroughly. (If you have a stand mixer, this will work too. )
- Add the broth in stages, mixing well after each addition. (The meat mixture needs to get to a smooth consistency, like a paste, but not too loose.) You might not need to use all the broth/water.
- Cover the bowl and refrigerate overnight for the meat to absorb the flavors.
- The next day, line a tray with foil and set it aside.
- Take the meat out of the refrigerator and, with wet hands, form the "Mititei" in a cylinder shape 2-3 inches long and 1 inch thick.
- Place them on the tray. Continue until you finish all the meat.
- Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness. (around 8 minutes)
- They are delicious when done with just a little pink inside and very juicy.
- Serve with mustard, fresh bread, or French fries next to a cold beer.
- Notes: The "Mititei" meat should contain a pretty good amount of fat. The original recipes use beef suet, fat pork meat(usually shoulder), or lamb. You can use only beef, but you will need to add oil to the mixture to replace the fat. If you do not use fat, the Mititei will be dry.
- Baking soda is mandatory, so do not omit it.
Nutrition Facts : Calories 133 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MITITEI (SMALL GROUND BEEF SAUSAGES)
Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.
Provided by Chef Kate
Categories Meat
Time 5h25m
Yield 40 sausages
Number Of Ingredients 9
Steps:
- Combine beef, oil, garlic, baking soda, thyme, red pepper, paprika, caraway seeds, and 2 tablespoons water in a large bowl.
- Season with salt and pepper and knead for 5 minutes, wetting your hands frequently to help keep mixture moist.
- Cover bowl and refrigerate for at least 5 hours.
- With wet hands, roll meat, 1 tablespoons at a time, into small balls, then shape balls into sausages about 3'' long and 1'' thick. Heat a grill pan over medium heat.
- Cook sausages in batches, turning frequently, until well browned and cooked through, about 10 minutes.
- Serve as an hors d'oeuvre or with potatoes as an entrée.
Nutrition Facts : Calories 46.6, Fat 3, SaturatedFat 1, Cholesterol 14.7, Sodium 78, Carbohydrate 0.1, Fiber 0.1, Protein 4.6
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