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Homemade Romanian Mici – Garlicky Skinless Sausages
Romanian mici (mititei) are juicy, garlicky, casing-free sausages that are a BBQ staple in Romania. Made from a flavorful mix of ground beef, pork, and spices, these skinless sausages are grilled to perfection for a smoky, mouthwatering bite. Serve them with mustard, fresh bread, and a cold beer for the ultimate traditional experience!
Ingredients
For the Mici Mixture:
- 500 g ground beef (17.7 oz, 5% fat content)
- 500 g ground pork (17.7 oz, 5% fat content) (or substitute with lamb for a stronger flavor)
- 180 ml beef stock (6.09 fl oz, preferably homemade)
- 50 ml beer (1.69 fl oz, adds tenderness & aroma)
- 1 tsp baking soda (essential for texture!)
- 1 tsp salt
- 3 cloves garlic (grated into a paste)
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp cayenne pepper or chili flakes (optional, for a spicy kick)
- ½ tsp coriander powder (optional)
- ¼ tsp nutmeg (optional, for depth of flavor)
- ¼ tsp ground cumin
For Cooking & Serving:
- Oil for greasing hands & grill
- Mustard (classic pairing for mici)
- Crusty bread or fries
- Cold Romanian beer (optional, but highly recommended! 🍻)
Instructions
Prepare the Mici Mixture
- Mix the Meat: In a large bowl, combine ground beef and pork. Optionally, pulse in a food processor for a finer texture.
- Dissolve the Baking Soda: In a mug, mix beef stock, beer, baking soda, salt, and spices. Stir until dissolved.
- Combine Everything: Pour the liquid mixture over the ground meat. Add grated garlic and mix vigorously with your hands for 5-7 minutes, until the meat becomes smooth and slightly sticky.
- Rest the Mixture: Cover and refrigerate for at least 2-4 hours (or overnight for best results).
Shape the Mici
- Oil Your Hands: Lightly grease your hands with a bit of oil to prevent sticking.
- Form the Sausages: Roll the meat into cylinder shapes (about 3-4 inches long & 1 inch thick).
- Chill Again: Place them on a tray and return to the fridge for 30 minutes to firm up.
Grill to Perfection
- Heat the Grill: Mici are best cooked over high heat (charcoal preferred for smoky flavor).
- Oil the Grill Grates: Lightly grease to prevent sticking.
- Cook the Mici: Grill for 4 minutes per side, flipping twice (total 8-10 minutes).
- Check for Doneness: They should be bouncy when tapped with tongs, with a crispy exterior and juicy inside.
Serve & Enjoy!
- Serve immediately with mustard, crusty bread, and a cold beer.
- Pair with fries, pickles, or a fresh salad.
Notes

What Are Mici (Mititei)? 🥩
Mici (meaning small or little in Romanian) are skinless sausages, made from a mix of ground beef, pork, and sometimes lamb, flavored with garlic, spices, and a special secret ingredient – baking soda! The key to their juiciness lies in the texture of the meat, the right fat content, and the addition of beef stock, beer, and a long resting time to enhance the flavors. Unlike traditional sausages, mici don’t have a casing. Instead, they are shaped into small cylindrical rolls and cooked over high heat to achieve that signature smoky, charred exterior and juicy, tender inside.Why You'll Love This Recipe ❤️
✔ Authentic Romanian Flavor – This recipe is as close as it gets to the real thing! ✔ Juicy & Flavorful – Thanks to a mix of garlic, beef stock, and beer, these mici are ultra-tender. ✔ Perfect for BBQs – Ideal for grilling, bringing that smoky, charred taste we all love. ✔ Easy to Make at Home – No fancy equipment needed, just simple ingredients and a good grill. ✔ Freezer-Friendly – Make a big batch, freeze them, and enjoy later!Expert Tips for the Best Mici 🥩🔥
⭐ Resting Time is Key! Letting the meat rest in the fridge helps absorb flavors and makes the mici incredibly tender. ⭐ Don’t Skip the Baking Soda! It keeps the mici fluffy and prevents them from drying out. ⭐ Use a Hot Grill! A high-heat grill gives mici that signature crispy, charred crust. ⭐ Turn Only Twice! Flip them once after 4 minutes, then again after another 4 minutes.Storage & Freezing Instructions 🌐
- Fridge: Store raw mici in an airtight container for up to 2 days.
- Freezer: Freeze raw mici for up to 2 months. Place them in layers separated by parchment paper.
- Reheating: Grill or pan-fry them over medium heat until warmed through.