Romanian Mici Recipe (Garlicky Skinless Grilled Sausages), the best recipe for the grilling season. Big on flavours, super easy to make, these mici or mititei are a much-loved traditional Romanian recipe. Best served with yellow mustard and bread.
If you visit Romania when the grilling season is on, chances are you will get to enjoy the best BBQ ever. These mici or mititei are an authentic Romanian recipe, and one of the most popular dishes over there together with Sarmale or Cornmeal Fried Fish to just name my favourite.
It's the perfect recipe for a successful picnic or outdoor family gathering. From little to big tummies, we all are crazy about these delicious garlicky skinless sausages.
The Romanian mici are best made on a real grill outside. But, if Iike me, you go for a grill pan, be ready to open all the windows in the kitchen, it does get rather smokey in there. But hey, you do get to eat the best mici, even better than the store-bought ones. So, stinking up the kitchen is well worth it!
What are Romanian Mici or Mititei
The Romanian mici, translated " The Little Ones" are grilled skinless sausages made with a combination of ground beef and pork, garlic, paprika, thyme, salt and pepper and a little bit of water or beef broth.
You could also add some bicarbonate of soda to keep the meat moist, but it's not a must. They have a cylindrical shape and are grilled for about 2-3 minutes on each side, until they are a dark brown colour on the outside, while the inside is juicy and light brown.
How to make the best mici
The secret to making perfect mici is mixing the ingredients very well until you get a sticky paste. You can do the mixing by hand, but, if you have a kitchen aid, even better.
Leave it to mix the paste for at least 5 minutes, and then chill it in the fridge for at least an hour. Then the paste can be shaped into sausages and grilled to perfection. Easy, right?
What to serve with mici
It's a must to serve them with white bread, yellow mustard, some pickles if you like, and then they have be washed down with some nice cold beer. Garlic sauce is another great option if you don't like mustard.
As you can tell, we are big fans of garlic, the more, the better. So don't hold back when it comes to garlic, we are love it. And there you have, a fantastic Romanian recipe that we absolutely love and treasure.
On the side, a nice refreshing salad would be absolutely amazing, even a simple one, no need to go for anything complicated. Do give the mici a try!
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- 400 g ground beef
- 200 g ground pork
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 garlic cloves
- ¼ cup water or beef broth
- In a large bowl, add the ground beef, pork, garlic, seasoning and herbs.
- Add the water, and mix well for at least 5 minutes until you get a sticky smooth paste.
- Alternatively, add everything to a kitchen aid and leave to mix for at least 5 minutes.
- Chill the mixture in the fridge for at least one hour.
- Wet your hands, then shape 10 sausages.
- Grease a grill pan, heat it up, then grill each sausage for about 2-3 minutes until dark brown on the outside.
- Serve hot!
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Mici are made just with beef
No, they are not! As a Romanian born and bred, l can tell they are definitely made with a combination of pork and beef.
These are delicious and I have now made them several times using this authentic recipe; I travelled through Romania in 2019 and these are just like the ones i had in Brasov and Cluj:-) ty so much Daniela
Amazing! Glad you liked them!
As a Romanian - I would love to to tell you it's a original Romanian recipe. It has a Turkish origin, just like sarmale. The meat mix has been beef with some 20/30% sheep meat for the fat content to keep beef moist on the grill. Even beef burgers get added a hefty fat portion for the same reason. I. Romania you can find even only pork - for cuttings costs down.
Great website nonetheless!
I am a Romanian too 🙂
What percentage beef do you think is best to keep these moist? Thanks
I wouldn't use lean mince, as a bit more fat usually makes the best mici. I hope that helps.