If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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. - Sagegreen - Sagegreen
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
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Street Food