Mici

Mici (Romanian Grilled Skinless Sausages)

Romania's beloved street-food classic: garlicky, hand-rolled meat 'sausages' with no casing, grilled over coals and eaten with mustard and fresh bread. The baking soda is the traditional secret to their characteristic springy texture.

Prep

40 min

Cook

12 min

Total

52 min

Serves

8 (makes about 24 mici)

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) beef chuck, finely minced, about 20% fat
• •200 g (7 oz) lamb shoulder, finely minced, or use beef if unavailable
• •200 g (7 oz) pork shoulder or pork back fat, finely minced
• •100 ml (scant ½ cup) cold beef stock or water, helps the mixture bind
• •6 cloves garlic, finely crushed to a paste
• •10 g (2 tsp) sweet paprika, mild, not smoked
• •5 g (1 tsp) ground cumin
• •5 g (1 tsp) dried thyme, or 1 tbsp fresh
• •10 g (2 tsp) fine salt
• •2 g (½ tsp) freshly ground black pepper
• •5 g (1 tsp) baking soda (bicarbonate of soda), non-negotiable for traditional texture
• •30 ml (2 tbsp) cold sparkling mineral water, to activate the soda
• •Dijon or Romanian strong mustard, for serving, to taste
• •fresh crusty bread, for serving, to taste

Steps

1. 1 Chill all meat and equipment in the freezer for 20 minutes — very cold fat is essential for a springy mici. Pass the meat twice through a cold meat grinder using the coarse plate if you have one (or buy it twice-minced from the butcher).
2. 2 In a small bowl, dissolve the baking soda in the sparkling water and stir in the crushed garlic, paprika, cumin, thyme, salt and pepper.
3. 3 Pour the spice mixture and the cold stock over the minced meat. Mix thoroughly with a wooden spoon or your (very clean) hands for a full 5 minutes, working in one direction, until the mixture becomes sticky and pulls away from the bowl.
4. 4 Cover and refrigerate the meat mixture for at least 2 hours, preferably overnight, to let the baking soda work and the flavors meld.
5. 5 Wet your hands with cold water (keep a bowl of water nearby — rewet every 2–3 pieces). Take a generous tablespoon of mixture, about 40 g, and roll between your palms into a short cylinder roughly 8 cm long and 2 cm thick. Place on a tray. Repeat with all the mixture.
6. 6 Prepare a charcoal grill for medium-high, direct-heat cooking — the coals should be glowing with a thin layer of white ash. Oil the grate well.
7. 7 Grill the mici over the hottest part of the fire for 8–12 minutes total, rolling and turning frequently so they char evenly on all sides. Cook until an instant-read thermometer inserted into the center reads 72°C (160°F) and the exterior is well-browned with a light char.
8. 8 Rest the mici for 2–3 minutes off the heat — they finish cooking gently and stay juicy.
9. 9 Serve immediately on a warmed plate with a generous spoonful of mustard, crusty bread, and cold beer. Romanians traditionally also offer extra mustard on the side and a simple salad of sliced raw onion with vinegar.