Romanian Mici Recipe (Mititei) – Traditional Grilled Skinless Sausages

Name: Romanian Mici Recipe (Mititei) – Traditional Grilled Skinless Sausages
Cook time: 10 min
Yield: 6 servings
Cuisine: Romanian
Ingredients: 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

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 sausage

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Romanian Mici Recipe (Mititei) – Traditional Grilled Skinless Sausages

Prep time: See method
Cook time: 10 min
Total time: See method
Yield: 6 servings

Cuisine: Romanian

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.

Ingredients

How to make romanian mici recipe (mititei) – traditional grilled skinless sausages

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.

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.

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. Sure, it is a little more exotic than hot dogs and beans, but sometimes it is exciting to try new things!