Heat up your backyard barbeque for some old school Romanian street food – Romanian Skinless Sausages.
Mititei or Mici
Pronounced ‘mit-ch’ these juicy, delicately spiced skinless sausages are a delicious alternative to the greasy old Aussie snag. I learnt this recipe from my Romanian in-laws, although it was on the streets of Romania where I really fell in love with them.
Considered ‘fast food’ over there they’re served by street vendors in a basket with crusty soft centred bread, creamy light mustard and if you’re lucky a pile of French fries. They have a lot more fat in the street version, which is what gives them that little extra burst of deliciousness.
The literal translation for the word ‘mici’ is small, so when you form these flavoursome little sausages aim for the length of your palm and keep them around 2 cm thick.
TIP: Play around with the quantities of fat and types of meat. For lighter sausages use half pork and half lamb or for a fuller flavour, but slightly firmer sausage use half pork and half beef.
No BBQ, no worries! Here’s a couple of my favourite grill pans if want to cook these sausages indoors.
If the above are out of your budget then I have little bonus for you, this stone grill often goes on a fabulous sale at House – you’ll just have to keep an eye on them.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- Combine minced meat with ground oregano, bi-carb soda, garlic and salt and pepper.
- Gradually add the stock and mix well between additions until all of the liquid has been absorbed into the meat.
- Cover and allow to rest in the fridge overnight.
- Form into small sausages with a sausage spout attachment on a mincer or roll them by hand. TIP – Keep your hands slightly wet to stop the meat from sticking to them when you’re rolling the mici.
- Lightly spray each sausage with olive oil and then it's time to cook!
- BBQ until slightly crisp on the outside but just cooked through.
- Serve with crusty bread, mustard, salad, and fries.