Directions
Mici, also known as Mititei, are a Romanian culinary speciality that cannot be resisted. It is not a difficult dish to make or particularly fancy, quite the contrary. They are sausages without casings, made with a mix of minced meat and spices, grilled and then dipped in mustard. Reminiscent of cevapcici? They are practically the same!
Their origin dates back to the 19th century and, according to a legend, they were created by chance in a restaurant in Bucharest called ‘La Iordache’. The story goes that one evening, due to running out of casings for the classic sausages, the cook decided to shape the meat directly into small cylinders and grill them without casings, resulting in ‘mititei’, which means ‘small’ in Romanian.
These sausages quickly became popular, becoming a symbol of Romanian cuisine, appreciated throughout the country and served in many local restaurants and festivals. Today, Mici are an ever-present dish at outdoor barbecues, especially during the holidays, and are traditionally served with mustard, fresh bread and a pint of beer.
Here is the traditional recipe for preparing Mici at home. Make them; life’s too brief not to experience these delights..
Ingredients
To make about 10-12 Mici
- 600 g minced beef
- 300 g minced pork
- 100 g sheep fat or lard (gimme more succulence, baby!)
- 4 cloves of garlic, finely chopped
- 1 teaspoon baking soda
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon dried savory (Cimbru)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 200 ml concentrated and cooled beef stock
- Juice of half a lemon (optional)
Procedure
- Preparation of the mixture: In a large bowl, mix the minced meat with the sheep fat or lard, if used. Add the minced garlic, baking soda, black pepper, coriander, thyme, savory, paprika, cumin and salt. Mix all the ingredients together well until smooth.
- Incorporating the stock: Gradually pour the cold beef stock into the mixture, stirring continuously to allow the meat to absorb the liquid. This step gives the Mici their characteristic juiciness. If desired, add lemon juice to enhance the flavours.
- Restingthe mixture: Cover the bowl with cling film and leave to rest in the refrigerator for at least 4 hours, preferably overnight. This allows the spices to mix and the meat to take on flavour.
- Shaping the Mici: After resting, take portions of the dough and shape them with damp hands into cylinders about 10 cm long and 2-3 cm in diameter.
- Cooking: Heat a grill or griddle over medium-high heat. Cook the Mici for 4-5 minutes on each side until golden brown on the outside and cooked through on the inside. It is important not to overcook them to maintain their juiciness.
- Serving: Serve the Mici hot, accompanied by mustard, fresh bread and, traditionally, a pint of beer.
Tips
- Meat variants: Although the traditional recipe calls for mainly beef, you can also use pork or mutton, or a combination of these, to achieve different flavours.
- Addition of spices: Savory is a traditional spice in Mici; if not available, it can be replaced with a combination of thyme and marjoram.
- Cooking: For an authentic flavour, it is advisable to cook Mici on a charcoal grill. Alternatively, a griddle or electric grill can be used.
- Storage: The Mici dough can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking.
Nutritional values per 100 g
- Calories: 280 kcal
- Protein: 18 g
- Fats: 22 g
- Carbohydrates: 2 g
- Fibre: 0 g
Time
- Preparation: 30 minutes
- Resting time: 4 hours (preferably overnight)
- Cooking: 8-10 minutes
- Total time: Approx. 4 hours and 40 minutes
Which wine to pair?
Fat, spices and succulent meat invite a combination with an acidic, tannic and jammy wine such as a Bolgheri or a Malbec.
