Romanian Mici (Mititei) Recipe
Romanian mici, also called mititei, are juicy skinless grilled sausages seasoned generously with garlic, thyme, and paprika. Baking soda and cold beef stock give them their characteristically springy, tender texture. Serve them hot from the grill with sharp mustard, crusty bread, and a cold drink.
Jump to Recipe ↓Ingredients
- 1 1/2 lb ground beef (80–85% lean)
- 1/2 lb ground pork
- 5 garlic cloves, finely grated
- 1 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 3/4 tsp freshly ground black pepper
- 1/2 tsp ground coriander
- 1/4 tsp ground allspice
- 3/4 cup cold beef stock
- 1 tbsp neutral oil, for shaping and the grill
- Spicy mustard and crusty bread, for serving
Instructions
- Combine the beef, pork, garlic, salt, baking soda, thyme, paprika, pepper, coriander, and allspice in a large bowl.
- Knead the mixture firmly for 5 minutes, gradually working in the cold beef stock until the meat becomes sticky and cohesive.
- Cover and refrigerate for at least 4 hours, preferably overnight, so the seasoning develops and the mixture firms.
- With lightly oiled hands, divide the mixture into 12 portions and roll each into a short sausage about 4 inches long.
- Heat a grill or ridged grill pan to medium-high and oil the grates lightly.
- Grill the mici for 8–10 minutes, turning every 2 minutes, until browned all over and 160°F in the center.
- Rest for 3 minutes, then serve immediately with mustard and bread.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground pork | Ground lamb or additional ground beef | Lamb is traditional in some blends; all-beef mici will be slightly firmer |
| Beef stock | Cold sparkling water | It keeps the mixture moist and helps create a light texture |
| Outdoor grill | Cast-iron grill pan | Cook in batches over medium-high heat and ventilate the kitchen well |
Storage & Reheating
Refrigerate cooked mici in an airtight container for up to 4 days. Reheat them in a covered skillet with a splash of water, or in a 350°F oven, until they reach 165°F.
The raw shaped sausages can be refrigerated for up to 24 hours or frozen on a lined tray, then transferred to a freezer bag for up to 2 months. Thaw overnight before grilling.
Frequently Asked Questions
Why is baking soda used in Romanian mici?
Baking soda raises the pH of the meat, helping it retain moisture and develop the springy, juicy bite associated with traditional mici.
Can I cook mici without a grill?
Yes. Use a hot cast-iron grill pan or heavy skillet, turn the sausages frequently, and cook until the centers reach 160°F.
What do you serve with mititei?
Romanian mici are traditionally served simply with spicy mustard and fresh bread. Pickles, fries, or a crisp cabbage salad also work well.
Romanian Mici (Mititei) — Quick Card
Prep 25 min · Cook 10 min· Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 350 kcal | 27g | 2g | 26g | 720mg |
