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Mici (or mititei, meaning 'small ones') are Romania's most beloved street food and the centerpiece of every outdoor grill gathering - skinless, finger-shaped sausages formed from a blend of beef, pork, and lamb, seasoned with garlic, thyme, paprika, and a pinch of baking soda that gives them their characteristic springy, slightly airy texture. The baking soda reacts with a splash of beef stock to create internal pockets of air during grilling, making mici plumper and juicier than ordinary sausages. They are always cooked over open charcoal, achieving a charred, smoky exterior while remaining succulent inside. The non-negotiable accompaniments are yellow mustard and fresh white bread - grilling mici without mustard would be unthinkable to any Romanian.
Prep
30 min
Cook
15 min
Total
45 min
Servings
6 srv
Difficulty
Medium
Calories
380 kcal
For 6 serving(s)
Per serving
Combine the ground beef, pork, and lamb in a large bowl. Add the crushed garlic, dried thyme, sweet paprika, baking soda, salt, black pepper, and beef stock.
Mix vigorously by hand for 5-10 minutes until the mixture is very well combined, slightly sticky, and smooth in texture - this kneading is essential for the characteristic mici texture.
Cover the bowl and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld and the baking soda to activate.
Shape the meat mixture into cylinders about 8-10cm long and 3cm wide, rolling firmly between wet palms.
Grill over very hot charcoal or a preheated grill, turning frequently every 1-2 minutes, for about 10-12 minutes total until charred on the outside and cooked through.
Serve immediately with yellow mustard and fresh bread. Do not let them rest - mici are best eaten sizzling hot straight from the grill.
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