Mititei, Spicy Garlicky Grilled Sausages

By • June 4, 2011 • 12 Comments

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Author Notes: Legend has it that Mititei were invented one evening at an inn called “La Iordache” 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 every day meals and for holidays.
This particular dish isn’t a holiday special; it is usually a part of a small, family owned Diner’s menu, which is mostly offering dishes prepared on the grill. - Kukla


Food52 Review: If you have any fear of making your own sausages, this might be the recipe for your to try. With a simple almost magical step of adding baking soda and sparkling water, wait overnight for your sausages to bloom into juicy, perfect marvels, no casing required. I learned so much from this recipe that I no longer have any sausage fear. Kukla has given us a wonderful gift by sharing a beloved family recipe. The flavors from this Rumanian everyday special will get you hooked. With this amazingly easy, clear recipe you will want to make your own sausages, probably on a regular basis. Using grassfed beef and pork, I made 24 sausages, which I gave quarter turns in an iron skillet over the grill with red peppers, onions and garlic. The spicing is perfect and Kukla's suggested garnishes are spot on, too. You really should try this recipe if you want to enjoy some incredible sausages. Thank you, Kukla. - SagegreenSagegreen

Makes  12 - 16

  • One third each pork, lamb and beef for a total of 3-31/2 lbs meat or only half beef and half pork
  • 1 teaspoon baking soda
  • 1 tablespoon coarse salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon dried ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 6-8 garlic cloves
  • 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. Mix well all the ingredients together. Dissolve baking soda in the sparkling water and beat into the mixture.
  2. Keep a bowl of water handy to wet your hands; form into about 4-inches sausage shapes. Transfer the sausages to fridge to set for a couple of hours or ideally overnight - this is an important step that helps the meat in coming out juicy and tender.
  3. Grill on a hot grill, turn 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 (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.
  4. You can also first brown the Mititei in a medium-hot skillet and finish cooking in a preheated to 375 degrees oven for about 15 more minutes or deep-fry them. It doesn’t really matter that much what method you use, anyway Mititei are tender, juicy and delicious.

Tags: delicious, juicy, spicy

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Comments (12) Questions (0)


over 1 year ago Kukla

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


almost 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!!!


almost 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!


about 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!


about 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!


almost 4 years ago Sagegreen

Looking forward to making these this weekend!


almost 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.


almost 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!


almost 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.