Mititei (Spicy, Garlicky Grilled Sausages)

By • June 4, 2011 16 Comments

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Author Notes: Legend has it that mititei were invented one evening at an inn called “La Lordache” in Bucharest, well-known for its sausages, when the kitchen ran out of casings.

My mom’s family lived in Bucharest for 18 years, and Romanian recipes were always one of the favorites and most present in our everyday meals and for holidays.

This particular dish isn’t a holiday special; it is usually part of a small, family-owned diners' menus, which mostly offer dishes prepared on the grill.


Food52 Review: Happily surprised when I tasted this recipe. The name is a misnomer in the sense they are spiced, but not spicy. I did not have a grinder and mixed the meat and garlic by hand, then added the salt and spices. Grilled up and served as directed with accompaniments, they were much more that the sum of their parts. Delicious! These could be a great, unexpected addition to a picnic. Katherine

Makes  12 to 16

  • 3 1/2 pounds meat (a combination of equal parts ground pork, lamb, and beef, or only half beef and half pork)
  • 1 tablespoon coarse salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon dried ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 6 to 8 garlic cloves
  • 1 teaspoon baking soda
  • 1/4 cup sparkling water
  1. Double-grind the meat and garlic. Include a few fattier pieces in the mixture: it keeps the meat rolls moist and tender.
  2. Mix all the ingredients together well. Dissolve baking soda in the sparkling water and beat into the mixture.
  3. Keep a bowl of water nearby to wet your hands. Form the meat mixture into about sausage shapes about 4 inches long.
  4. Transfer the sausages to the fridge to set for a couple of hours, or ideally overnight. This is an important step that helps the meat come out juicy and tender.
  5. Grill on a hot grill, turning once (about 4 minutes on each side). Serve inside an oval-shaped bread rolls (scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar (like brown mustard), topped with pickled and drained (or grilled) red onions mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.
  6. You can also first brown the mititei in a medium-hot skillet and finish cooking in a 375° F oven for about 15 more minutes—or deep-fry them. It doesn’t which method you use: mititei are tender, juicy and delicious.

More Great Recipes: Beef & Veal|Pork|Entrees

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Comments (16) Questions (0)


about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Can't wait to try these! Such a wonderful combination of herbs and spices - just perfect for sausage. Thank you for sharing another special family recipe. I will think of your family, and of Bucharest, when I make these. ;o)


about 1 month ago Kukla

Thank you so, so much AJ for as always beautiful comment!!!
This recipe already was chosen as an Editors Pick in the Street Food contest back in 2011 and now got a CP. I'll be very glad if you try the recipe!


3 months ago Johnny Utah's NYC

This is truly one of the better posts


3 months ago Kukla

Thank you Johnny!


almost 2 years ago Kukla

You are very welcome Don! I am glad you liked my recipe and thanks for the nice comment!


about 2 years ago Andre Preoteasa

I was born in Bucharest during the communist days and grew up in America. My entire family is Romanian (for better or worse!!) and growing up eating mititei was rare, but so enjoyable. And here I am now in the land of freedom and capitalism eating mititei like a champion all thanks to Kulka's recipe. Unfathomable to believe I have absolutely nothing to complain about; now that's something for a Romanian!!!


about 2 years ago Kukla

Mul?umesc frumos Andre for your wonderful comment! I am very happy you like my Mititei recipe!
Your baby, I assume daughter, looks adoreble in the photo and you are a very handsem man, just like my Mam used to discribe Romanian men. Thanks again and Pofta Buna!


over 2 years ago anotherfoodieblogger

My husband taught me the baking soda trick once to tenderize meat, but adding it to the sparkling water sounds like it steps it up a notch! Thank you so much for a great recipe to try out. I'm saving this one!


over 2 years ago Kukla

You are very welcome! And thanks for the comment!


over 3 years ago CarlaCooks

I made these today and they were delicious! I made the sausages this morning, let them sit in the refrigerator, and grilled them on my rimmed grill pan on the stove top, then finished the cooking in the oven. So delicious! I was amazed at the texture... they really resembled store-bought sausages in their texture. We enjoyed them with some whole-grain mustard and sauteed onions and bell peppers. Thanks for a great recipe! I know I'll make this many, many times.


over 3 years ago Kukla

CarlaCooks, Thank you so much for your nice comment! I am thrilled that you liked the Mititei. A comment like yours, gives us home-cooks, the courage to enjoy even more sharing our favorite recipes. Thanks’ again and best regards from Los Angeles!


about 4 years ago Sagegreen

Looking forward to making these this weekend!


about 4 years ago Kukla

Thank you Sagegreen!
I am hope you will love them, as much as we do; and please let me know if you did or even not.


about 4 years ago Sagegreen

Well I have made a batch that will rest overnight for grilling tomorrow. They were really fun to make. At first I thought you had meant coriander leaves, but then I figured you meant the dry spice. I used some grassfed ground beef from the farmers's market with sausage, no lamb. Can't wait to try!


about 4 years ago Kukla

Dear Sagegreen!
Thank you for the email!
I apologize for not answering right away.
Yesterday we celebrated Fathers Day at my Daughters house and came home late.
I am so glad that you enjoyed the Mititeis; that proves how many times the expression “Not you’re Mamas’…..” Is wrong.
For me all I learned from my Mom, my aunt and mothers of my close friends are Fool Proof recipes, which work time and again.