Romania's caseless grilled rolls of beef, lamb, and pork whipped with garlic, thyme, and bicarbonate of soda, which makes them puff and stay springy on the grill. Eaten by the dozen with mustard and cold beer at street fairs; the name literally means 'small ones'.
Also known as: mititei, mititei, mics, Romanian skinless sausages
Watch it made
Ingredients
- 400 g beef mince (brisket or chuck)
- 200 g pork mince
- 200 g lamb mince
- 150 ml ice-cold beef stock
- 4 garlic cloves, crushed to a cream
- 1 tsp dried thyme and 0.5 tsp black pepper
- 0.5 tsp bicarbonate of soda
- 1.5 tsp salt
- Sharp mustard and crusty bread, to serve
How to make it
- 1
Whip the three minces with salt and bicarbonate for 2 minutes until the mass lightens in color.
- 2
Beat in the icy stock a splash at a time, then the garlic cream, thyme and pepper; the texture should approach a mousse. Rest overnight, covered.
- 3
With wet hands, roll casing-free cylinders about 8 x 3 cm.
- 4
Grill over lively coals 10-12 minutes, giving quarter turns, until springy with a mottled char.
- 5
Pile onto a platter with a pot of mustard and torn bread; nothing else is required.
Pro tip: Bicarbonate plus ice-cold stock is what makes mici puff and bounce on the grill; skip either and you have dense meat sticks. Romanians whip the paste until it audibly slaps the bowl.
