If you’ve ever visited Romania, chances are you’ve smelled the irresistible aroma of mici (also called mititei) sizzling on a grill. These skinless sausages are a staple of Romanian cookouts, especially around national celebrations and summer gatherings. Juicy, garlicky, and deeply savory, mici are surprisingly easy to make at home.
What Are Mici?
Mici literally means “little ones.” They’re short, sausage-shaped rolls of seasoned ground meat, traditionally grilled over charcoal and served with mustard and fresh bread. Unlike typical sausages, they have no casing. The secret to their signature texture? A touch of baking soda and rich beef broth mixed into the meat.
Ingredients (Serves 4–6)
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork (or lamb, or a mix of all three)
- 4–5 cloves garlic, minced
- 1 tsp baking soda
- 1 tbsp sweet paprika
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1½ tsp salt (adjust to taste)
- ½ tsp ground coriander (optional but traditional)
- ½ cup cold beef broth
Instructions
1. Mix the Meat
In a large bowl, combine the ground meats, garlic, spices, salt, and baking soda.
2. Add the Broth
Gradually pour in the cold beef broth while mixing. Knead well for 5–7 minutes until the mixture becomes sticky and smooth. This helps develop the classic springy texture.
3. Rest
Cover and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to develop fully.
4. Shape
With wet hands, form small sausage shapes about 3–4 inches long and 1 inch thick.
5. Grill
Preheat your grill to medium-high. Grill the mici for about 8–10 minutes, turning frequently, until browned on all sides and cooked through.
How to Serve Romanian Mici
Traditionally in Bucharest and across the country, mici are served hot off the grill with:
- Yellow mustard
- Fresh crusty bread
- Pickles
- Mamaliga
- A cold beer
They’re often enjoyed during outdoor celebrations like Romania’s National Day on December 1st.
Tips for Perfect Mici
- Don’t skip the baking soda. It creates the fluffy, tender texture.
- Use cold broth. This helps emulsify the meat mixture.
- Charcoal grill if possible. The smoky flavor makes a big difference.
- Avoid overcooking. They should be juicy, not dry.
Final Thoughts
Romanian mici are simple but incredibly flavorful. Whether you’re hosting a backyard barbecue or exploring Eastern European cuisine at home, this recipe brings a taste of Romania straight to your grill.