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
No Romanian BBQ is complete without mici! These juicy, garlicky, casing-free sausages are a staple of Romanian street food, bringing people together with their mouthwatering aroma and unforgettable taste. Whether grilled over charcoal or cooked in a pan, mici (also known as mititei) are a must-try dish for every meat lover!
If you've ever been to Romania, you know that mici are everywhere – at family cookouts, summer picnics, street food markets, and local festivals. Traditionally, Romanians buy them raw from butchers and grill them fresh. But why buy frozen ones when you can make authentic homemade mici yourself?
In this guide, I'll show you how to prepare Romanian mici from scratch, with all the tips and secrets to making them juicy, flavorful, and perfectly grilled. Let’s dive in!
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.
FAQs About Mici (Mititei)❓
Can I cook mici in a pan?
Yes! Heat a pan over medium-high heat, add a little oil, and cook for 8-10 minutes, flipping twice.Why do mici need baking soda?
Baking soda tenderizes the meat and gives mici their signature juicy texture.What’s the best meat ratio for mici?
A 2:1:1 mix of beef, pork, and lamb is ideal for the most flavorful mici.Final Thoughts: The Best Romanian BBQ Staple! 🇷🇴🔥
Whether you're grilling for a summer BBQ, cooking at home, or introducing friends to Romanian cuisine, mici are the perfect way to bring people together over great food. Give this recipe a try and let me know: How do you like your mici? Leave a comment and share your experience! 👇😊 More Romanian recipes