Can I bake mititei instead of grilling them?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, until cooked through.
LUNCH
Romanian Mititei (Grilled Sausages) with Mustard and Fresh Bread
Mititei, or mici, are flavorful Romanian grilled sausages, perfect for a hearty lunch. Served simply with sharp mustard and crusty bread, they offer a taste of traditional Romanian street food.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground beef, ground pork, cold beef broth, garlic powder, baking soda, salt, black pepper, and dried thyme. Mix thoroughly with your hands until all ingredients are well incorporated and the mixture is sticky.
02
Cover the bowl and refrigerate the meat mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
03
Once chilled, form the meat mixture into small, finger-sized sausages, about 3-4 inches long and 1 inch thick. You should get about 12-16 mititei.
04
Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
05
Place the mititei on the hot grill. Cook for 10-15 minutes, turning frequently, until they are evenly browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
06
Remove the grilled mititei from the heat and let them rest for a few minutes.
07
Serve the hot mititei immediately with fresh, crusty bread and a generous dollop of Dijon mustard.
About This Recipe
Mititei, or mici, are flavorful Romanian grilled sausages, perfect for a hearty lunch. Served simply with sharp mustard and crusty bread, they offer a taste of traditional Romanian street food.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of savory (cimbru) to the meat mixture, a common Romanian herb. Ensure the meat mixture is well-chilled before forming the sausages; this helps them hold their shape on the grill. Do not overcook the mititei, as they can dry out quickly.
Easy Substitutions
If you can't find ground pork, you can use all ground beef, but ensure it has a higher fat content (at least 80/20). Yellow mustard can be used in place of Dijon, though the flavor profile will be milder. For a gluten-free option, serve with gluten-free bread or a side salad instead of traditional bread.
Storage & Reheating
Store leftover cooked mititei in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or on a grill until warmed through.
Serving Suggestions
Serve with a simple cabbage salad (salată de varză) dressed with oil and vinegar, alongside pickled cucumbers, or with a side of roasted potatoes. A cold beer or a glass of dry white wine pairs wonderfully with this dish.
Common Mistakes
Overworking the meat mixture can lead to tough mititei; mix just until combined. Not chilling the meat mixture can make it difficult to form the sausages and cause them to fall apart on the grill. Overcooking the mititei will result in dry, less flavorful sausages; cook until just done. Forgetting to oil the grill grates can cause the mititei to stick and tear.
Frequently Asked Questions
What is the best type of bread to serve with mititei?
A crusty, rustic bread like a baguette or a country loaf is ideal for soaking up the juices and mustard.
Can I prepare the meat mixture ahead of time?
Absolutely! You can prepare the mixture up to 24 hours in advance and store it in the refrigerator. Form the sausages just before grilling.
MORE TO KNOW
The baking soda in this recipe is a traditional ingredient that helps tenderize the meat and gives mititei their characteristic slightly spongy texture. It reacts with the acids in the meat, creating small air pockets. For the best results, mix the meat thoroughly but avoid overworking it, which can make the sausages tough. The resting period after mixing is crucial for flavor development and for the meat to bind properly, making it easier to form the mititei.
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